Penne Con Funghi E Melanzane |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish. Ingredients:
1 eggplant |
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 |
Directions:
1. 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.
2. After 1 hour clean the eggplant under cold running water and pat dry.
3. Chop the eggplant and mushrooms into cubes.
4. 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.
5. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
6. Meanwhile cook the pasta according to a package instructions.
7. 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.
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