Eggplant Orecchiette

(Serves 2 people)
Ingredients:

1 c roasted eggplant

½ lb orecchiette pasta

1 c stewed tomatoes

¾ c marinara

¼ c chopped onions

2 oz sliced garlic

1-2 oz olive oil

1 hearty pinch of fresh cut basil and parsley mix

1 small handful of fresh pecorino romano

Salt and pepper to taste

Instructions: Heat up olive oil in a sautée pan. Add eggplant, stewed tomatoes, onion and garlic and simmer on medium to high heat for about a minute. Add cooked orecchiette pasta and toss in pan to work in the ingredients. As you continue to work in the ingredients, add marinara, fresh parsley and basil mix, salt and pepper. Finish the dish with the pecorino romano and it's ready to serve.

Vito's Restaurant