Pasta alla Parmigiana - Pasta with Eggplant

 For 2 persons

1 Eggplant

500 grams (5 cups) of Italian Pasta (Rigatoni pasta)

1 litre (0.26 gallons) of Water

1 Mozarella Cheese (with vegetarian rennet)

1 handful fresh Basil Leaves Chopped

3 Tablespoons Olive Oil

12 Cherry Tomatoes

1 1/2 cup Tomato Passata

1 teaspoon Asafetida (Asefoetida)

3 Tablespoons Yellow Old Cheese (with vegetarian rennet)

3 1/2 teaspoons Sea Salt

1 teaspoon ground Black Pepper

Cut the eggplant in small slices (about 1/2 cm or 0.2 inches). Fry the eggplant in Olive Oil, until they are quite charred, almost black. Cut them to pieces, and leave 4 of them uncut.

Heat up, the Olive Oil, and fry the Asafetida. Chop the Cherry Tomatoes in half, and fry them for 3 minutes, add the Passata and Basil, cook for about 20 minutes (keep stirring) and add the Black Pepper and teaspoon of Sea Salt.

Heat up 1 litre of water in an electric boiler and add in a pan, bring to a boil, add 1 Tablespoon of Olive Oil, 2 teaspoons of Sea Salt and the Pasta. Cook al dente. Save one cup of the water before draining.

If the sauces is nice and thick add a little water from the pasta. Add the Eggplant, and mix well, add the drained Pasta. Mix again and add the Mozzarella until it melts.

Take the Yellow Cheese and put in a blender and add 1/2 teaspoon of Sea Salt.

Now put the Eggplant slices on a plate, and add the sauce, sprinkle with the Grated Yellow Cheese and Chopped Fresh Basil.

Variant: Take an oven dish and smear with Olive Oil and put the Eggplant slices on the bottom, add the Pasta, and top of with more Mozzarella, and Grated Yellow Cheese. Cook under a grill or preheat the oven at 180 C (356 F), and cook for 5 to 10 minutes, until the top is brown and crisp.

Add Fresh Basil Leaves on top before serving.

Serve with Salad and Toasted Olive Oil Bread.

More info: The Pasta Project