Ingredients
1/3 cup EVO
4 cloves thinly sliced garlic
2 med eggplants cubed into 1/2 inch cubes
28 oz can whole peeled San Marino tomatoes, drained
1 cup cherry tomatoes 1/2ed
Salt
1 cup short pasta campanelle
1 cup torn packed basil leaves
1/2 tsp crushed red pepper
4 oz grana pandaro or ricotta salta (salty hard cheese)
Preparation
Cook garlic in EVO about 2 min Ago eggplant until soft 10 + min Add tomatoes until broken down Add cooked pasta Add 1/2 basil and 1/2 red pepper and cook til wilted. Put on platter Add remaining basil, red pepper and cheese, stir, serve.
