Ingredients

• 1 eggplant , cut into 3/4-inch slices
• salt as needed
• 9 ounces pappardelle pasta , wide fettuccine noodles
• 3 tablespoons olive oil , divided
• 1 onion , finely chopped
• 3 cloves garlic , minced
• 2 teaspoons dried oregano
• 1 , 18 ounce
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon white sugar
• 0.5 teaspoons freshly ground black pepper
• 0.5 pounds fresh buffalo mozzarella cheese , torn into pieces
• 0.5 cups chopped fresh basil , or more to taste

Instructions

1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Nutrition per serving