Linguine with Eggplant and Mozzarella

Ingredients

• Salt and pepper - To taste
• Basil - 1/2 cup, chopped
• Mozzarella - 1 cup, shredded
• Tomatoes - 2 cups, diced
• Garlic - 2 cloves, minced
• Eggplant - 1 large, diced
• Olive oil - 2 tablespoons
• Linguine - 1 pound

Instructions

1. Cook the linguine according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook until it is soft and browned, about 10 minutes.
3. Add the garlic to the skillet and cook for another minute.
4. Add the tomatoes to the skillet and cook until they are soft and the sauce has thickened, about 10 minutes.
5. Add the cooked linguine to the skillet and toss to combine with the sauce.
6. Add the mozzarella and basil to the skillet and stir until the cheese is melted and the pasta is well coated.
7. Season with salt and pepper to taste.
8. Serve the pasta hot, garnished with extra basil if desired.