There's No Meat in This??

I'll admit it, very rarely do Ryan and I have dinner that doesn't involve some sort of meat or fish. It's a flawed mentality that if there's not meat then it's not a "real" meal. This pasta dish is so rich and delicious, that you don't miss the meat at all (no really!).  It is really quite simple to make, the longest part is sauteing the onions (which could be done the day before).

Meatless pasta dish that satisfies the carnivore in us all

Ingredients for Cheesy Eggplant Pasta:

1 large eggplant, peeled and chopped into 1/2 inch cubes
1 large onion, sliced thinly
3 cloves of garlic, chopped
1 teaspoon (more if you prefer) red pepper flakes
2 tablespoons chopped fresh basil
Olive oil
Salt & Pepper
1 cup crushed tomatoes
1 cup shredded mozzarella
1/4 fresh mozzarella cut into cubes
1 cup freshly grated Parmesan cheese (plus more for garnish)
1 pound linguini

In a large stock pot, boil several quarts of salted water.  When water is rapidly boiling, add the linguini.  In a large frying pan, add a few tablespoons of olive oil and heat on medium high heat.  Once oil is hot, add the sliced onion, red pepper flake, salt, and pepper.  Continually stir for about 15 minutes, reducing heat if onions are getting too browned.  Once onions are completely softened and beginning to caramelize, remove from the pan.  Add more oil if needed and add the cubed eggplant to the pan, seasoning again with salt and pepper.  Cook for another 15 minutes until eggplant begin to brown.  Then add the onions back in the pan, along with the chopped garlic. Turn the heat down to medium-low and stir for a few minutes.  Add the basil, Parmesan, and the shredded mozzarella.  When cheese starts to melt, add 1 cup of the starchy pasta water to the sauce, along with the crushed tomatoes.  When the pasta is done cooking, add directly to the sauce and stir to combine.  Serve garnished with fresh mozzarella, Parmesan, and more basil.