Farfalle with Eggplant and Fresh Mozzarella

Eggplant leek and fresh mozzarella make for a hearty vegetarian primavera, rich with the umami of eggplant, and robust with whole grain farfalle. Browning the eggplant to caramelize its surface adds depth and sweetness to a multi-textual dish.
1/2 lb good whole wheat farfalle pasta
1 eggplant, cubed
1 leek, trimmed, cleaned and sliced
2 cloves garlic
1/4 tsp red pepper flakes, or to taste
1/2 lb fresh mozzarella, diced
1 can petite tomatoes, drained
5 oz fresh baby spinach leaves

Bring six cups water to a boil. Season with salt generously and add the pasta. Cook until just al dente. Set aside.

Meanwhile, sauté the eggplant in a dash of olive oil for about 10 minutes over medium heat, until nicely browned.

Set aside in a bowl. Add the leek to the same skillet with a dash of olive oil and a tablespoon of water. Cook leek until softened and beginning to brown. Add the garlic and red pepper flakes and cook another 2-3 minutes.

Add the leeks to the eggplant and then set aside.

Now in the same skillet, cook the tomatoes in a splash of olive oil over high heat for about 5 minutes, until darkened and aromatic. Add tomatoes to the eggplant and set aside.

Finally cook the spinach leaves in the same skillet until wilted. Then return the eggplant-leek mixture back into the skillet with the spinach.

Tip in the pasta and the mozzarella and fold together just to heat through.

Serves 4.