Pasta With Eggplant And Tomatoes Recipe
Ingredients
| 1 eggplant, halved lengthwise | ||
| Olive oil | 1 Tablespoon | |
| Onions | 1 1/2 , finely chopped | |
| Garlic | 2 Clove (5gm), smashed | |
| Mushrooms | 1/2 Pound, cleaned | |
| Basil | 1/2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Tomatoes | 2 Large, peeled | |
| 2 portions cooked penne, hot | ||
| 2 portions cooked tortellini, hot | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle cut side of eggplant with salt. Let stand at room temperature for 1 hour. Rinse under cold water, dry and peel. Dice flesh and set aside.
Heat oil in saute pan over medium heat. Add onions and garlic; cook 6 minutes over low heat.
Add mushrooms, eggplant and seasonings. Cook 8 minutes over medium heat.
Pour in wine and cook 3 minutes over high heat. Mix in tomatoes and season well. Cook 12 minutes over medium heat.
Place both kinds of hot pasta in bowl. Pour sauce over and mix well. Serve with grated cheese.
Heat oil in saute pan over medium heat. Add onions and garlic; cook 6 minutes over low heat.
Add mushrooms, eggplant and seasonings. Cook 8 minutes over medium heat.
Pour in wine and cook 3 minutes over high heat. Mix in tomatoes and season well. Cook 12 minutes over medium heat.
Place both kinds of hot pasta in bowl. Pour sauce over and mix well. Serve with grated cheese.
Chef
