Ingredients

-1 1/2 cups penne

-1/3 cup extra-virgin olive oil

-1 garlic clove, crushed

-6 large morel mushrooms, coursely chopped

-1 baby eggplant, chopped

-1 cup cherry tomatoes, cut in half

-2 teaspoons course sea salt

-1/2 lb fresh mozarella, chopped

Preparation

  1. Cook penne in large pot of salted boiling water about 10 minutes or until al dente
  2. While pasta is cooking heat half of olive oil in large pan. Add garlic and saute 30 seconds.
  3. Add morels and eggplant and cook until browned.
  4. Add tomatoes, sea salt and remainder of olive oil. Saute approximately 2 minutes, until tomatoes are soft.
  5. Drain pasta and add to the pan. Saute briefly.
  6. Add fresh mozarella and immediately remove from heat. Toss ingredients together and serve.