Penne with Eggplant and Mozzarella

Servings: 4-6

Ingredients:

• 1lb Penne Rigate

• 1 Jar Montone Sauce & Co. - Tomato & Basil Sauce

• 1/4 cup Extra Virgin Olive Oil

• 1/2lb Eggplant - peeled and cut into half inch cubes

• 8 Oz. Mozzarella (cubed or shredded)

• Kosher Salt to taste (for eggplant and pasta water)

Directions

Prep:

1. Peel eggplant and cut into half inch cubes

2. Prepare 2 pots as eggplant will be cooked separately and then mixed in

Cook Sauce:

1. Heat Tomato & Basil sauce in pan.

2. Bring to a boil and simmer to desired thickness. Pro tip - add a parmesan rind for added flavor and a thicker sauce - discard rind prior to serving

3. Heat 1/4 cup EVO in another pot

4. Add eggplant cubes and a generous amount of salt

5. Stir until the eggplant has absorbed the EVO and is cooked through

6. Add the eggplant to the tomato sauce. Stir the ingredients together

Cook Pasta:

1. Bring 5 quarts of water to a boil in a large pot. Add salt

2. Add Penne cooking until the pasta is al dente

3. Drain the water

Mix it up:

1. Add the pasta to the sauce and cook for a few more minutes

2. Transfer the Penne and sauce to a serving bowl

3. Add the Mozzarella, stir and serve

Pairing Suggestions:

Cabernet or Merlot...cheers!