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Spaghetti Alla Norma

Adapted from Cooking Light magazine

This is the classic Sicilian pasta sauce. The combination of eggplant and tomato is quintessentially Italian.

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
1 teaspoon salt
1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 pound uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.

Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.

Yield: 7 servings (serving size: 1 cup)