Fusilli with Sweet Tomatoes, Eggplant and Mozzarella

Lately I’ve noticed several Jamie recipes floating around the food blog world. Most notably, Wendy of A Wee Bit of Cooking made a delicious-looking Chorizo Roast Chicken that inspired me to include one of my favorite Jamie-recipes too — a really simple pasta dish that uses ingredients that are all very accessible to us! (Always a plus). We used Japanese nasu (eggplant), which are longer, narrower and have a more delicate skin than their fat American counterparts. About 3 Japanese eggplants equal 1 American one. This recipe serves 4.

3 Japanese eggplants
olive oil
2 cloves of garlic, peeled and sliced
1 onion, peeled and finely chopped
2 cans good quality tomatoes
1 TBS. balsamic vinegar
salt & pepper
1 fresh or dried chili, chopped
a bunch of fresh basil
4 TBS. heavy cream
1 lb. pasta
fresh mozzarella
Parmesan cheese for grating

• Slice the eggplant and cut into 1/2 inch cubes. Heat about 4 TBS. olive oil in a pan. When it’s hot, add the eggplant, stirring to coat with oil, and cook for 7-8 minutes on medium heat.

• Add garlic and onion. When they have a little color, add the tomatoes and vinegar. Stir and season with salt and pepper and chilies to taste. Simmer gently for 15 minutes. Add the cream.

• While the sauce is simmering, cook the pasta and drain. Add the pasta to the sauce pan and combine. Tear up the mozzarella and fresh basil and fold into the pasta. Serve with freshly grated Parmesan cheese.