Eggplant And Cream On Pasta
|For seasoning mix|
|Pink peppercorns||2 Teaspoon|
|Green peppercorns||2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Onion powder||1 1⁄4 Teaspoon|
|Garlic powder||1 Teaspoon|
|White peppercorns||1 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|For creamy mixture|
|Nonfat cottage cheese||1 Cup (16 tbs)|
|Evaporated skim milk||5 Ounce|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Peeled diced eggplant||2 Cup (32 tbs) (Medium Diced)|
|Diced onions||2 Cup (32 tbs) (Medium Diced)|
|Quartered mushrooms||2 Cup (32 tbs) (Fresh Ones)|
|Apple juice||2 Cup (32 tbs)|
|Defatted chicken stock||1 Cup (16 tbs)|
|Cooked pasta||3 Cup (48 tbs) (Of Your Choice)|
Combine the seasoning mix ingredients in a small bowl.
Combine the creamy mixture ingredients in a blender and process until smooth.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet.
Stir and cook, occasionally checking the bottom of the skillet for sticking, for 2 to 3 minutes.
Add 1 cup of the apple juice, scrape the bottom and sides of the skillet to clear it of all brown bits, and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms on the bottom, about 15 minutes.
Add the remaining apple juice, scrape the bottom of the skillet clear, add the chicken stock, remaining eggplant, onions, mushrooms, and seasoning mix.
Stir, bring to a boil, and cook for 10 minutes.
Whisk the creamy mixture into the sauce until completely blended, bring to a boil, and turn off the heat.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, and stir immediately.
Add the drained pasta, toss.