Eggplant and Tomato Pasta Recipe

Ingredients

• 3 ½ tablespoons olive oil
• 1 medium to large eggplant, trimmed and diced (about 4 cups)
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped (about 1 cup)
• 2 medium cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
• 1 teaspoon dried red chile flakes
• 1 (28-oz) can whole peeled tomatoes
• 1 cup low-sodium homemade or store-bought chicken stock or water
• 3 cups uncooked penne pasta
• ½ cup packed basil leaves, roughly chopped
• 1 (4-oz) ball of fresh mozzarella

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