2 cups Local Eggplant cubed
1 cup Heirloom tomatoes, peeled, cored and diced
3 cloves garlic minced
1/2 cup scallions minced
1 lb Pasta dry
1/2 cup Olive oil
½ cup Chicken stock
12 Fresh Basil leavesSalt & red pepper flakes to taste
1 tbl butter
3 tsp. Romano Cheese
Grated in a large skillet, add olive oil and saute eggplant and scallions until tender.
Add tomatoes and garlic and saute 2 more minutes.
At this point, season with salt and pepper and add 1 cup of broth.
Add pasta and begin to cook like risotto, adding more broth as needed so pasta absorbs liquid.
This will take about 8 minutes depending on cut of pasta.
Add fresh basil, when pasta is al'dente, remove from heat, add butter and cheese and toss.
Serve immediately.
