Chinese Eggplant with Tomatoes, Mozzarella and Penne Pasta

Since I don't eat cheese and hubby does I use Daiya non dairy cheese on mine and the mozzarella in hubby's, either will work.

2 to 3 small to medium Chinese eggplants (cut in 1/2 pieces)
1/2 pound cherry tomatoes
3 to 4 garlic cloves minced
1/4 cup avocado* oil
6 to 8 ounces of penne pasta
1 tsp crushed red pepper flakes
Salt and pepper to taste
8 ounces mozzarella cheese cut in 1/2 pieces or 8 ounces Daiya non dairy cheese
1/4 cut fresh basil cut in small pieces for garnish

* I like to use avocado oil because it can withstand high heat up to 520 degrees.


Cook the penne pasta per the package directions - once cooked reserve 1/4 of the cooked water - drain pasta and return it to the pot

Heat the avocado oil over medium to high heat in a large pan, slowly add the garlic and eggplant, tossing until eggplant is tender and golden brown - 8-10 minutes

Add the tomatoes, red pepper, salt and pepper - reduce heat and cook for 2 to 3 minutes

Remove from heat and add the tomato and eggplant mixture to the penne pasta, toss lightly slowly adding in the 1/4 cup of reserved water, cheese and basil

Serve along with baby spinach salad, red bell peppers, kalamata olives and cherry tomatoes