Eggplant Pasta with Garlic and Rosemary

First, let’s start by cooking the pasta in salted boiling water. Once is al dente, drain it and save the water used to boil it.

Halve and dice the eggplant. Dice the tomatoes.
Remove the leaves from the rosemary stems and finely chop them.

In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.

Then add the eggplant. Season with salt and freshly ground pepper. Stir over moderate heat until the eggplant begins to soften and change color.

Add the diced tomatoes, then the tomato paste and 1 ½ cup of the water used to boil the pasta. Stir, then sprinkle the rosemary.

Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft and the sauce is not runny.

Pour the sauce over the pasta and toss to mix. Serve immediately, with Pecorino Romano or Parmesan cheese.

Buen Provecho!

Alba H. Rodriguez