Penne Caprese With Morels And Eggplant

1. 1

   1. Cook penne in large pot of salted boiling water about 10 minutes or until al dente

2. 2

   2. While pasta is cooking heat half of olive oil in large pan. Add garlic and saute 30 seconds.

3. 3

   3. Add morels and eggplant and cook until browned.

4. 4

   4. Add tomatoes, sea salt and remainder of olive oil. Saute approximately 2 minutes, until tomatoes are soft.

5. 5

   5. Drain pasta and add to the pan. Saute briefly.

6. 6

   6. Add fresh mozarella and immediately remove from heat. Toss ingredients together and serve.

No additional tips available.