Eggplant and Tomato Pasta

 

• 1 medium to large eggplant, trimmed and diced (about 4 cups)
• 1 medium onion, finely chopped (about 1 cup)
• 2 medium cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
• 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
•  3 ½ tablespoons olive oil
•  Kosher salt and freshly ground black pepper
•  1 teaspoon dried red chile flakes 

1. Heat 3 table spoon oil until Shimmering . Add the Eggplant and salt to taste. Shaking and Tossing untill eggplants are brown and softened. Transfer to a bowl and cover it, set a side.
2. Add the rest of oil to the pan. When the oil shimmering add the onions and salt to taste, Stirring untill the onions softness. Add the garlic and cook untill fragrance.
3. Add Tomatoes, cook until shimmer. When tomatoes already softened, break them with musher potatoes tools. And cook it untill thick, seasoning to taste. add broth inside and wait until get the soft boiled.
4. Put Penned pasta to the pan which have souce tomatoes that u have made before, Cover. wait until the penne pasta cooked ( easy for bite with your teeth). then add eggplant and pieces mozarella inside. Heat them untill melted. and  then add Basil, stir. give salt and pepper to taste. switch off your stove. serve them the the bowl with grater cheese on it.