Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.
Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
Wine Note: A classic Sicilian dish calls for a classic Sicilian wine, but these can be hard to find. So opt for something with the same warm Mediterranean flavors: Librandi's red wine known as Ciro ($12). From the southern province of Calabria, it's spicy, juicy, and perfect for the bold, savory flavors of basil, garlic, eggplant, and mozzarella.
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Perfectly al dente pasta, and wonderful fresh flavors of eggplant and tomato. In the summer, I'd skip simmering the tomatoes first and just add chopped fresh to the pasta when you stir in the mozzarella.
I love this recipe! The eggplant just melts in this dish, and the flavors are so fresh and light! The fresh mozzarella makes this into something special. I found this recipe looking to include more eggplant in main dishes, and have made it several times. My husband is Italian and he loves it! Yum.
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