Cheesy Eggplant Pasta

Instructions

1. 1

   Begin by cutting the medium eggplant into small cubes.

2. 2

   Heat 1 tablespoon of vegetable oil in a pan over medium heat.

3. 3

   Add the eggplant cubes to the pan and sauté until they are golden brown and tender. This should take about 8-10 minutes.

4. 4

   While the eggplant is cooking, bring a pot of salted water to a boil and cook 200g of pasta according to the package instructions until al dente.

5. 5

   Drain the pasta, reserving a small cup of the pasta water.

6. 6

   In the same pot, melt 1 tablespoon of butter over low heat.

7. 7

   Add the cooked pasta back into the pot along with the sautéed eggplant.

8. 8

   Grate 100g of cheese and add it to the pasta, stirring until the cheese is melted and well combined. If the mixture is too thick, add a little reserved pasta water to reach the desired consistency.

9. 9

   Season with salt to taste and mix well.

10. 10

    Serve the cheesy eggplant pasta hot, garnished with additional cheese if desired.