•1 lb. Penne Pasta or similar type- cooked, set aside
•2 Tbsps. Extra Virgin Olive Oil
•4 Garlic cloves cut in half
•1 Eggplant (med size) cut into ½ inch cubes
•2 Cups grape tomatoes sliced in half
•8oz Pearl size Mozzarella balls
•¾ Cups White Wine or Vegetable broth
•1 Cup Vito Marcello’s Tomato Basil Marinara Sauce
•2 Tbsps. Fresh Basil chopped – reserve 1 Tbsp. for garnish
•1 Tbsp. Fresh Italian Flat leaf Parsley chopped
•Salt- to taste
•Fresh ground pepper – to taste
In large Sauté pan heat 2 Tbsps. Olive oil over med high heat, when oil is hot add garlic, eggplant & tomatoes cook for 5-6 minutes until eggplant is soft.
Add Wine or Broth simmer for 3 minutes, now add Basil, Parsley, and Pasta Sauce and heat though.
Combine Pasta with mixture and gently add Mozzarella balls, salt and pepper to taste, serve and garnish with Fresh Basil.
Can also be served at room temperature,
Buon Appetito! Chef Vito
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