Eggpant Calabrese

Name: Eggpant Calabrese
Ingredients: 1 large eggplant, peeled and cut into 1 inch cubes; 1/2 teaspoon salt; 1/3 cup extra virgin olive oil; 2 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 1 package fresh button mushrooms, cleaned and sliced; Salt and black pepper to taste; 1 (35 ounce) can Tuttorosso(R) Crushed Tomatoes In Thick Puree With Basil; 1 (16 ounce) package bow ties pasta, cooked and drained; 1 cup shredded mozzarella cheese; Directions

12 ingredients

2 steps

Ingredients

1 large eggplant, peeled and cut into 1 inch cubes
1/2 teaspoon salt
1/3 cup extra virgin olive oil
2 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1 package fresh button mushrooms, cleaned and sliced
Salt and black pepper to taste
1 (35 ounce) can Tuttorosso(R) Crushed Tomatoes In Thick Puree With Basil
1 (16 ounce) package bow ties pasta, cooked and drained
1 cup shredded mozzarella cheese
Directions

Directions

1

Place eggplant in a bowl and sprinkle with salt, stir to coat eggplant with salt. In a skillet heat the olive oil and butter over medium heat. Add onion and garlic, saute until lightly browned. Add eggplant, mushroom, salt and black pepper; cook for 25 minutes or until eggplant is tender.
2

Add TUTTOROSSO(R) CRUSHED TOMATOES in thick puree with basil to eggplant and mushrooms,