Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella

• 4 Tablespoons Kosher Salt (for Pasta Water)
• 1 pound Farfalle Pasta
• 1 whole Large Eggplant, Diced
• 2 whole Small Zucchini, Halved And Sliced
• 1/2 pounds Baby Bella Mushrooms Cleaned And Sliced
• 3 cloves Garlic, Minced
• 1/2 whole Red Onion, Sliced And Diced
• 2 Tablespoons Olive Oil
• 14 ounces, weight Whole Peeled Tomatoes
• Kosher Salt And Ground Black Pepper
• 2 Tablespoons Balsamic Vinegar (optional)
• 1/2 cups Smoked Mozzarella, Cubed
• 1 Tablespoon Fresh Parsley

1. Put a pot of water (with the kosher salt in it) on the stove to boil the pasta.
2. Boil pasta according to package instructions.
3. In the meantime, prep the eggplant, zucchini, mushrooms, garlic and red onion.
4. When ready, put the onion and garlic in a large, deep skillet with some olive oil and sweat until soft.
5. Then, add the zucchini and eggplant and a pinch of salt.
6. When they start to soften, add in the can of peeled plum tomatoes (drained), crushing them (I use clean hands, but a wooden spoon is fine, too) before adding to the pan.
7. Simmer for about 10 minutes more, then toss in the mushrooms, some ground black pepper and the balsamic vinegar (optional).
8. After five more minutes, add the drained, cooked pasta to the pan, stir everything together and toss in the diced smoked mozzarella and fresh parsley.

kosher salt, pasta, eggplant, zucchini, bella mushrooms, garlic, red onion, olive oil, tomatoes, kosher salt, balsamic vinegar, mozzarella, parsley

Taken from tastykitchen.com/recipes/main-courses/farfalle-with-eggplant-zucchini-tomato-and-smoked-mozzarella/ (may not work)