Linguine with Tomatoes, Eggplant, and Mozzarella

Here is an Italian dish inspired by another Jamie Oliver recipe; he used Penne pasta, and slight variation in ingredients and process.

You will need:

1 firm ripe pink, black, or white eggplant

extra-virgin olive oil
2 garlic cloves, peeled and sliced
1onion, peeled and finely chopped
two 14-ounce cans good-quality plum tomatoes
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

bunch fresh basil, leaves ripped and stalks sliced

4 tablespoons heavy cream
1 pound linguine
7 ounces mozzarella
1 piece Parmesan cheese, for grating

Remove both ends of the eggplant and slice it into 1/2-inch pieces, then finely dice into 1/2-inch cubes. Drizzle 4 to 5 tablespoons of extra-virgin olive oil into a large saucepan on medium heat. Add the eggplant pieces, stirring them around so they are coated all over with the oil. Cook for about 7 or 8 minutes.

Add the garlic and onion. When they begin to brown slightly, add the canned tomatoes and the balsamic vinegar. Stir around and season with salt and pepper. Add the basil stalks, and simmer the sauce for around 15 minutes, then add the cream.

While the sauce is simmering, bring a large pot of salted water to a boil and add the pasta and cook. Once done, drain, and add the tomato sauce to the pasta. Add the mozzarella and the fresh basil, and fold these in for about 30 seconds. Serve into bowls with a slight topping of Parmesan cheese.