Eggplant Pasta

Name: Eggplant Pasta
Ingredients: 2 Tbsp. olive oil; 1 small eggplant, peeled and chopped (about 3 c.); 6 garlic cloves, minced; 1 red bell pepper, cut into matchstick-sized strips; 6 large mushrooms, sliced; 1 Tbsp. minced fresh oregano; 1/2 tsp. dried crushed red pepper; 1/3 c. dry red wine; 1 large tomato, chopped; 1/2 c. chopped, pitted black olives; 12 oz. freshly cooked penne or other tubular pasta; 1/4 c. toasted pine nuts; grated Parmesan cheese (fresh)

13 ingredients

10 steps

Ingredients

2 Tbsp. olive oil
1 small eggplant, peeled and chopped (about 3 c.)
6 garlic cloves, minced
1 red bell pepper, cut into matchstick-sized strips
6 large mushrooms, sliced
1 Tbsp. minced fresh oregano
1/2 tsp. dried crushed red pepper
1/3 c. dry red wine
1 large tomato, chopped
1/2 c. chopped, pitted black olives
12 oz. freshly cooked penne or other tubular pasta
1/4 c. toasted pine nuts
grated Parmesan cheese (fresh)

Directions

1

Heat olive oil in heavy, large skillet over medium heat.
2

Add eggplant and garlic.
3

Cover mixture and cook until eggplant is just tender, stirring occasionally, about 5 minutes.
4

Mix in red bell pepper, mushrooms, oregano and dried red pepper and saute until mushrooms are tender, about 4 minutes.
5

Add wine and cook until mixture is almost dry, about 2 minutes.
6

Stir in tomato and olives and cook until mixture is just heated through.
7

Transfer sauce to large bowl.
8

Add pasta and pine nuts and toss well.
9

Serve, passing fresh grated Parmesan cheese separately.
10

Makes 4 servings.