This will be the last recipe I blog from Lucca until the end of summer! I will be going home for the summer, so I may blog some recipes from my mom's kitchen! In the meantime, this is my variation of a famous recipe for pasta with a delicious tomato and eggplant sauce.
6 to 8 oz of rigatoni or other large macaroni (shells are also good)
1 small can of plum tomatoes
Extra virgin olive oil
2 small Italian eggplants (the long skinny ones)
About a cup of olives, I used a mix of black and green seasoned olives cut off the pits, but pitted black are the classic choice
A couple of cloves of garlic
Several sprigs of fresh basil
1 small, fresh mozzarella
Freshly grated Parmesan cheese
salt and pepper to taste
At this point put a large pot of water on to boil, for cooking the pasta.
Add the pasta to the sauce in the pan and toss well to coat. Now add the mozzarella dice, making sure it is evenly distributed over the top of the pasta. Put a lid on the pan and let it rest for about 2 min.
and as Julia Child would have said had she spoken Italian...