Penne Con Funghi E Melanzane - cooking recipe

Ingredients
    1 eggplant
    2 cups mushrooms
    1 tablespoon 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
    salt, pepper
    vegetable oil
    1 tablespoon butter
Preparation
    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.

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