8oz Pappardelle Pasta
8 oz eggplant, sliced into fine strips
5 tbsp extra virgin olive oil
4 fresh Roma tomatoes, peeled, seeded & chopped
2 garlic cloves, minced
¼ cup pecorino cheese, grated
Basil, oregano, salt and pepper to taste
Instructions In a large pot of boiling water, cook pappardelle according to package directions (al dente.) While pasta is cooking, add the oil to a pan over medium high heat and sauté eggplant until golden. Remove eggplant from pan and season with salt and oregano, set aside. Add the garlic and tomatoes to the same pan and sauté for 2 minutes. When the pappardelle is al dente, drain it. Put the pasta back in the pot and add eggplant and tomato mixture. Top pasta with cheese and mix. Finish with fresh herbs and serve immediately. Serves 4.