Penne with Tomatoes, Eggplant and Mozzarella

Tonight we dive into one of Jamie Oliver's books for a staple recipe. This has become our default pasta dish, as it's quick, tasty and simple to throw together.

Penne with Tomatoes, Eggplant and Mozzarella
adapted from Jamie's Dinners by Jamie Oliver

Serves 2 adults and 2 kids

225g - 250g Japanese eggplant (two medium-sized)
olive oil
1 clove of garlic, minced
1/2 medium onion, diced
1 400g can of plum tomatoes
1/2 tbsp balsamic vinegar
salt and freshly ground black pepper
big handful of fresh basil, leaves ripped and stalks sliced
2 tbsp heavy cream (optional)
250g penne
100g fresh mozzarella

Dice the eggplant into 2cm cubes. Heat a frying pan over medium-high heat, add a good amount of olive oil, and add eggplant once the oil is hot. Salt lightly and stir often until the eggplant turns slightly golden. You may need to add a little more oil.

Add the onions and garlic and continue to cook until the onions take on a little color. Sprinkle in the balsamic vinegar, stirring quickly. Put in the canned tomatoes and stir around as the tomatoes break up. Season carefully with salt and pepper. Toss in the basil stalks and cook for 10-15 minutes, or until the tomatoes have broken up and become saucy. Add the cream if you like and turn the heat down to low.

Meanwhile, bring a large pot of water to the boil and salt. Toss in the pasta and cook until just al dente. Drain the cooked pasta, return it to the pot and add a splash of olive oil. Stir in the tomato sauce. Tear up the basil leaves and the mozzarella, add to the pasta, and stir just enough to combine. Serve as soon as possible so that the cheese stays nice and tender.