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Ingredients

• Olive oil
• 2 tablespoons butter
• 1 large Vidalia onion, chopped
• 3 large eggplants, chopped (5 cups)
• 3 whole garlic cloves, peeled
• Leaves from 10 to12 sprigs of fresh basil
• Kosher salt
• 10 to15 plum tomatoes
• Freshly ground black pepper
• Pinch of sugar
• 1 1/2 pounds dry fettucine
• 1/2 pound packaged mozzarella, cut into 1/2-cubes
• 1.1 pounds fresh mozzarella, cut into 1/2-cubes
• 1/2 cup freshly grated Parmesan cheese

Description

Food Network Invites You To Try This Antonia's Pasta Alle Melenzana (Eggplant Pasta) Recipe From Barefoot Contessa.

Food Network