Ingredients: 1 eggplant,2 cups mushrooms,2 cups mushrooms,1 tablespoon chopped rosemary,1 cup chopped onion,2 minced garlic cloves,1/2 cup white wine,1 cup vegetable stock,1/4 cup cream,3 cups dry penne,Salt, pepper,Vegetable oil,1 tablespoon butter
Instructions:
- Slice the eggplant and place on a plate covered with paper towel.
- Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
- After 1 hour clean the eggplant under cold running water and pat dry.
- Chop the eggplant and mushrooms into cubes.
- In a skillet melt the oil with 1 Tbsp butter.
- Add onion and saute until soft.
- Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
- Pour wine and wait until absorbed.
- Pour stock and leave simmering for roughly 15 minutes.
- Meanwhile cook the pasta according to a package instructions.
- Add some hot water from the pasta to a cream and mix until combined.
- Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
No Comments