Penne with Mushrooms and Eggplant
Viva la macaroni! I absolutely love pasta, all kinds of pasta, spaghetti, penne, lasagna and all the other types. If I could, I would eat pasta everyday till the end of my life and my favorite restaurants are obviously Italian. I adore the fact that Italian cuisine offers such a variety of vegetable dishes, something that is hard to find in typical American cuisine. Everytime I go to Italian restaurant I find it hard to decide what to eat because there are so many choices for veggie people. If you think of pasta as just regular spaghetti with tomato or alfredo sauce, you probably never went to authentic Italian place. They offer much more than that.
This pasta 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 (serves 4):
2 cups mushrooms
1 Tbsp 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
1 Tbsp butter
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.
After 1 hour clean the eggplant under cold running water and pat dry.
Chop the eggplant and mushrooms into cubes.
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.
Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
Meanwhile cook the pasta according to a package instructions.
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.