Pasta With Eggplant And Tomatoes
|Eggplant||1 , halved lengthwise|
|Olive oil||1 Tablespoon|
|Onions||1 1⁄2 , finely chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Fresh mushrooms||1⁄2 Pound, cleaned and diced|
|Dry white wine||1 Cup (16 tbs)|
|Tomatoes||2 Large, peeled and diced|
|Hot cooked penne||2 Cup (32 tbs) (2 portions)|
|Cooked tortellini||2 Cup (32 tbs) (2 portions, hot)|
|Grated parmesan cheese||2 Tablespoon|
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.