Cherry Tomato Eggplant Pasta

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Olive Oil

Salt Pepper

Cherry Tomatoes

Eggplant

Fresno Chili

Penne Pasta

Parsley

Garlic

Parmesan

Toss the eggplant with salt in a colander. Let it sit for 20 minutes to get out the excess moisture. Then pat it dry with a towel.

Prep the eggplant.

Cook the pasta until al dente according to package instructions in salted boiling water.

Heat the olive oil in a large skillet over medium high heat.

While the pasta is cooking:

Then put all the cooked eggplant back into the skillet.

Sauté the eggplant in 2 batches until it starts to brown and turn soft, about 3-4 minutes.

Add the garlic and chilies to the eggplant, sautéing until fragrant, about 1 minute.

Stir in the tomatoes, salt and pepper. Continue cooking the tomatoes for a few minutes, so they get juicy and wrinkled.

Stir the cooked pasta into the tomatoes and eggplant.

Finish the pasta with chopped parsley and shaved Parmesan before serving.

Cherry Tomato Eggplant Pasta

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