- 3 tablespoons olive oil
- 1 eggplant, cut into 1/4-inch dice
- 1 28-ounce can tomatoes
- 1 teaspoon dried red chili flakes
- 8 ounces mozzarella
- 1/4 cup chopped fresh basil leaves
- 1 pound penne pasta
Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.
Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.
If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.
Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.
Divide pasta among plates, garnishing each with basil and a mozzarella heart.