Usuba
Pasta with Eggplant and Mushrooms in Tomato Sauce
Pasta with fried eggplant, mushrooms and tomato sauce. Eggplant is pre-salted to remove bitterness, then cooked together with garlic and button mushrooms. The dish turns out hearty and aromatic.
- Total
- 15 min
- Standard serving
- 309.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the eggplant into large cubes, salt well and let it sit for 20–30 minutes. Rinse and pat dry with paper towels.
- 2
Step 2
Heat a large skillet, fry the eggplant in olive oil with finely chopped garlic.
- 3
Step 3
Salt and fry for 3–5 minutes. Add the sliced mushrooms and fry for another 2 minutes.
- 4
Step 4
Put the tomatoes in their own juice and tomato paste into the pan. Salt and pepper to taste. Bring to a boil.
- 5
Step 5
Meanwhile, cook the pasta al dente in salted water.
- 6
Step 6
Put the pasta in the pan with the vegetables and stir.
- 7
Step 7
Arrange the pasta on plates. If desired, garnish with fresh herbs and Parmesan cheese.
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