Spaghetti Alla Norma - cooking recipe

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups)
1 teaspoon salt
1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Preparation

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.