Pasta With Eggplant
8 ingredients
6 steps
Ingredients
- 8 oz. pasta shells
- 1/4 c. olive oil, divided
- 1 small eggplant, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1/2 lb. mushrooms, sliced
- 2 (8 oz.) cans tomato sauce
- 1 Tbsp. heavy cream
- 1/2 tsp. thyme
Directions
-
1Cook pasta.
-
2Meanwhile, in a large skillet, heat 2 tablespoons oil and saute eggplant until lightly browned.
-
3Remove and set aside.
-
4In same skillet, add 2 more tablespoons oil and saute onion for 2 minutes.
-
5Add mushrooms and garlic; cook 3 minutes. Return eggplant to skillet with tomato sauce, heavy cream and thyme; simmer for 5 minutes.
-
6Toss pasta shells with eggplant mixture and serve while hot.
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