I had this pasta for the first time at one of my favorite restaurants in Naples, Zi Teresa. The waterfront location and views of the Castle are almost as mesmerizing as the food. This is my interpretation of the recipe, which I fondly call, Pasta Zi Teresa. Enjoy with a glass of red wine from Marche, Centanni Primo Delia.
To make this vegan-friendly, substitute the Burrata cheese with vegan Mozzarella. I use Miyokos.
See ingredients, directions and pairings.
1 Small Eggplant, washed, trimmed and cubed (leave the skin on)
1 Large Tomato, chopped coarsely
1 Garlic Clove, minced
1/3 Cup Burrata, or Fresh Mozzarella, about half the ball, chopped
4 tablespoons EVOO
3 teaspoons Red Chili Flakes
Pinch of Sea Salt
1 pound Cassaricchi, or similar twirly pasta shape
Parmesan, grated, to sprinkle on top