Linguine With Eggplant And Mushroom Sauce Recipes

ITALIAN MUSHROOM AND EGGPLANT SAUCE

Steps:

• Preheat oven to 400°.
• Place eggplant and garlic cloves on an oiled baking sheet.
• Brush with olive oil and bake about 20 minutes or until tender.
• Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
• Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
• Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
• Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
• Cover and cook on LOW for 7-8 hours.
• Add in parsley and season to taste with salt and pepper during the last hour.
• The sauce will hold on LOW for a few hours.
• It will keep, refrigerated, for 3-5 days.
• Serve over hot cooked ziti.

PASTA WITH EGGPLANT SAUCE

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

LINGUINE WITH EGGPLANT

Steps:

• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until beginning to smoke, then add eggplant and cook, stirring occasionally, until browned and tender, about 10minutes. Transfer to paper towels to drain.
• Add onion, garlic, and remaining 2 tablespoons oil to skillet and cook over moderate heat, stirring occasionally, until onion is golden, 8 to 10 minutes. Add tomatoes (including juice), oregano, salt, and red pepper flakes and simmer, uncovered, until sauce is thickened and most of liquid is evaporated, about 10 minutes.
• While tomato sauce is simmering, cook linguine in a 6- to 8-quart pot of until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return to pot. Add tomato sauce and toss to coat, then add eggplant, parsley, and some reserved cooking water if necessary (to thin sauce) and gently toss. Season with salt and pepper and transfer to a bowl. Sprinkle with some of cheese and serve remainder on the side.

EGGPLANT-MUSHROOM PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through. , Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.