Ingredients:

• * Recipe Courtesy of Mami Camilla Cooking School*
• 3 tablespoons vegetable oil
• 3 eggplant, peeled; cubed
• Salt
• 500 grams fusilli pasta
• 1 liter tomato sauce (*recipe follows)
• 100 grams Parmesan cheese, grated
• 3 tablespoons fresh basil, chopped
• 200 grams mozzarella cheese, chopped
• In a saucepan, heat oil over high heat 1 minute or until hot. Add eggplant and salt; sauté 2 minutes or until tender. Remove eggplant from pan; drain on paper towels; set aside.
• Meanwhile cook the pasta in boiling salted water about 10 minutes or until al dente; drain. Add cooked pasta and cooked eggplant to the tomato sauce; stir well. Add Parmesan cheese and basil. Heat over high heat, stirring continuously until pasta is well coated, about 1-2 minutes.
• Remove from heat; add mozzarella cheese; toss until heat begins to melt cheese. Transfer to bowl and serve.
• TOMATO SAUCE
• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 small yellow onion, chopped
• 1200 grams canned Italian peeled tomatoes, crushed
• 1 tablespoon sugar
• 3 tablespoons fresh basil, chopped
• In a saucepan, heat oil over high heat 1 minute or until hot. Add garlic and onion; sauté 1 minute. Add crushed tomatoes, basil, salt and sugar; stir well. Cook over medium heat 25 minutes.