Eggplant Stuffed with Pasta
From: Terrie,.MD
Serves 4

2 small eggplants, about 1 lb. each
olive oil
salt and pepper
2 cups prepared homemade, meatless tomato sauce flavored with basil
3 oz. dry twisted or tubular pasta, like cavatappi or gemelli, (about 1 cup uncooked)
2 tbsp freshly grated parmesan cheese

Cut eggplants in half lengthwise, rub cut sides lightly with olive oil, and bake in a preheated 375F oven until softened and starting to turn golden – about 15 minutes. Set aside until cool enough to handle. Scoop out the flesh leaving a 1” shell. Finely chop the scooped out eggplant flesh.

Heat some olive oil in a large sauté pan, and add chopped eggplant flesh. Sauté, stirring constantly, until very soft. Add 1 cup of the prepared tomato sauce and heat.

In the meantime, cook the pasta in salted water according to the package direction, until it is cooked just “al dente” or still firm.

Add the drained, cooked pasta to the pan with the sauce and eggplant flesh. When very hot, add 2 tbsp freshly grated parmesan cheese, taste for seasoning and add salt and pepper as needed.

Lightly oil a baking dish. Mix the remaining tomato sauce with ½ cup water and pour into the baking dish. Scoop the pasta mixture evenly into the prepared eggplant shells and place into the dish. Cover with foil, and bake in a 375F oven for about 45 minutes.

To serve, place the stuffed eggplant onto serving plates and spoon the sauce in the baking dish overtop.

Notes: this recipe is great for adding your own variations, like chopped black olives, raisins, pine nuts, anchovies, etc.