Eggplant and Mushroom Penne

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

Why not serve your pasta with a rich eggplant and mushroom sauce? To enhance the sweet taste of the eggplant, roast it in the oven then add it to the thick mushroom, pepper, and tomato sauce. Use whatever pasta you fancy most – the rich veggie sauce coats evenly any shape you’d choose.

Ingredients Needed for Eggplant and Mushroom Penne

1 small eggplant, sliced
4 tablespoons of vegetable oil
salt
pepper
1 small red onion, chopped
1 small yellow bell pepper, chopped
6 large mushrooms, sliced
salt
pepper
1 teaspoon dried oregano
1 teaspoon chili flakes
1 rosemary sprig
1 tablespoon caper
2 garlic cloves, crushed
¼ cup white wine
1 cup canned tomatoes, chopped
5 ounces of penne

How to Cook Eggplant and Mushroom Penne

  1. Cooking the eggplant:
    Place the eggplant slices on a baking tray on parchment paper, drizzle with 1 tablespoon of vegetable oil, and season with salt and pepper. Roast for 25 minutes at 380⁰F/190⁰C.
  2. For the stew:
    Heat the rest of the vegetable oil in a skillet over medium heat.
  3. Start cooking the onion. Stir. As it starts to become tender, add the yellow bell pepper and mushrooms, and season with salt and pepper. Cook and stir for 2-3 minutes.
  4. While cooking and stirring add the dried oregano, chili flakes, rosemary leaves, capers, and garlic.
  5. Add the white wine, canned tomatoes, and cooked eggplant. Cook and stir for 15-20 minutes.
  6. Meanwhile, cook the pasta. Place a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt. Add the penne and cook them according to the instructions on the package.
  7. Add the cooked pasta on two plates and top them with the eggplant and mushroom sauce.

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