Meatless Monday: Fresh Mozzarella & Tomato Pasta

This meal is simple but gets the job done. It is packed with flavor, and can be adapted to accommodate whatever veggie is in your fridge and needs to be used. Got some squash? Throw it in? A zucchini? Why not! Bell peppers? Perfection. See, literally any veggie is a great addition to this meatless Monday variation.

My Meatless Monday Pasta:

Since I had an extra eggplant leftover from the time I made my Mom's Family Favorite Eggplant Parm, I knew that would be the first ingredient. Then I remembered I had a package of cherry tomatoes from my Imperfect Produce Box that I didn't have a plan for yet, plus olives and basil and there we go it came together on it's own.

What I Used:

1 eggplant, diced very small
1 package of cherry tomatoes
palmful of fresh mozzarella cut into little pieces (dime sized)
8-10 fresh basil leaves, chiffon
3 cloves of minced garlic
palmful of kalamata olives, diced
1 Tbsp dried crushed oregano
1 Tbsp dried crushed basil
2 servings of dried fettuccine (about the size of a quarter, a little bigger)

How To:

Bring a pot of well salted water to a boil.
In a large sauté pan, sauté the eggplant with plenty of oil over high heat until golden (note you may have to keep adding oil, they absorb a lot)
Once done, add all of the tomatoes, the garlic & dried herbs then cover and turn down the heat to allow the tomatoes to steam through and soften/burst. Meanwhile start cooking your pasta once your salted water comes to a boil (should take 9-12 minutes depending on the directions).
Cook down for about 10 minutes, occasionally checking and stirring. Then add in 1/2 cup of the salty starchy pasta water & the diced olives to the sauce and stir. This will help thicken the sauce and bind it together.
Add in your pasta and give it a toss.
Serve up with sprinkled fresh mozzarella & chopped basil!