To prepare the spaghetti with eggplant, pecorino, and mussels, start with the Japanese eggplant: trim it (1) and cut into ...

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the spaghetti and the reserved pasta water to the sauce ...

Drain the pasta, add to the skillet, and sauté with the garlic. Add the tomatoes, bread crumbs (do not add the crumbs sticking to the pan if they are burnt or mushy), and eggplant, toss together ...

Drain then add garlic, oil, parsley and pasta to a mixing bowl ... In a 9-inch pie dish, line the dish with sauteed eggplant. Place the filling into the dish, cover the top with sliced eggplant ...

This eggplant and tomato pasta was created and shared by Emma Lyell and Tane Williams of Bestie cafe in Auckland. One of the many tricks up Emma’s sleeve is to bake the eggplant whole in the ...

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Nadia Caterina Munno, the Pasta Queen - Michael Loccisano/Getty Images "It Adds So Much Flavor And No One Can Figure It Out": People Are Sharing Their Secret Ingredient For Making Dishes Taste ...