Eggplant And Angel Hair Pasta - cooking recipe

Ingredients

2 Tbsp. olive oil
1 tsp. minced garlic
1 c. onion, chopped
2 stalks celery, chopped
4 c. eggplant, peeled and diced
1/2 c. chicken broth
1 c. tasso, finely chopped
1 (10 oz.) can Ro-Tel tomatoes
2 c. fresh mushrooms, sliced

Preparation

In a large heavy pot, saute over high fire the garlic, onions and celery until slightly wilted.
Then add eggplant and reduce heat to medium.
Cover pot and allow the eggplant to smother. Stir occasionally.
When eggplant is very tender, add the chicken broth, tasso and tomatoes.
Cover pot again and simmer for 1 hour, stirring from time to time.
Add mushrooms and cook 5 minutes. Check for seasonings.
If tasso is highly seasoned, no other seasonings may be needed.
To cook angel hair pasta, I give this tip.
Bring 8 cups water seasoned with 1 teaspoon salt to boil in large pot.
Add 12 ounces pasta.
Turn off the fire.
Cover and let stand 6 minutes.
Drain.
Pour cool water over the pasta and allow to drain well.
Toss with a couple of tablespoons olive oil. Toss the pasta with the eggplant mixture and garnish with freshly grated Romano cheese.