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Pasta With Eggplant And Tomatoes

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Ingredients
  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
  Basil 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  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
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.

Recipe Summary

Method: 
Sprinkling
Ingredient: 
Eggplant

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