Eggplant and Tomato Fusilli

A vegetarian pasta recipe that gets its “meatiness” from pan-roasted Adagio™ Baby Eggplants. You can substitute penne or any other small tube pasta for the fusilli.

• 4 Tbsp. extra virgin olive oil
• 2 Adagio™ Baby Eggplants, cut into cubes
• 1 lb. Concerto™ Grape Tomatoes
• 1 oz. sun-dried tomatoes, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp. fresh oregano, finely chopped
• 1 lemon zested and 2 Tablespoons juice reserved
• 1 tsp. kosher salt
• 1 lb. fusilli pasta
• 8 oz. fresh mozzarella, shredded
• ½ cup freshly grated Parmesan
• freshly ground pepper to taste

Instructions:

1. Heat a cast iron skillet over medium/high heat and add olive oil. Add Adagio™ eggplants and sauté until browned on all sides (about 10 minutes).
2. While eggplants are sautéing, cook fusilli in a large pot of boiling salted water according to the instructions. Drain, reserving 4 Tablespoons of the cooking liquid. Place hot pasta and cooking liquid in a large bowl.
3. Once Adagio™ eggplants are cooked, add Concerto™ tomatoes, garlic, sun-dried tomatoes, oregano and salt to the skillet. Sauté for 5 minutes, add lemon zest and juice. Remove sauce from heat and toss with pasta and shredded mozzarella.
4. Serve with grated Parmesan and freshly ground pepper.