Indulgent Italian Eggplan and Mushroom Pasta

Updated at: Fri, 23 Feb 2024 19:25:50 GMT

Step 1

1. Fill a medium sized pot with water, cover, and bring to a boil. When boiling, add pasta and cook according to package instructions (exclude any oil)

Step 2

2. While the pasta water comes to a boil, prepare your vegetables. Cut the eggplant into ¾” x ¾” cubes, mince the garlic, and roughly chop the mushrooms. Tear or roughly chop basil

Step 3

3. Heat the oil in a large pan over medium high heat. Add the eggplant and garlic and toss to coat. Season with salt and pepper. Let the eggplant brown for about 5 minutes, but reduce the heat immediately if your garlic starts to burn.

Step 4

4. Once eggplant is nicely browned, add the tomatoes and their juices and cook for 2-3 minutes more. Add the mushrooms. Add more salt and pepper only if needed.

Step 5

5. After cooking for 2-3 more minutes, the mixture should be pretty thick. Add vegetable oil slowly, stirring, to adjust the thickness to your taste. You’ll want the sauce to nicely coat the pasta, but not turn into a stew. (if sauce is too watery, you can always cook for longer to reduce the liquid)

Step 6

6. When the pasta is done, add it to the pan of veggies and toss to combine. Let it all simmer together for about 2 minutes. Remove from heat. Stir in the cheese and basil and serve. Garnish with some of the cheese and basil, if desired, and chow down.

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