Linguine with Eggplant and Cinnamon Cap Mushrooms

serves 2

Linguine (or other type of pasta)
1 medium eggplant, peeled, sliced, and then cube
3 cups cinnamon cap mushrooms
4 teaspoons olive oil, divided
3 Tablespoons broth (vegetable, chicken, whatever you like)
4 cloves garlic, minced
1 green onion, chopped
4 sprigs fresh thyme (1 teaspoon dry if you don't have fresh)
garnish with your favorite cheese (parmesan, romano for example)
add salt and pepper to taste

Bring a large saucepan of water to a boil and cook the pasta according to package instructions.

Toss the eggplant in a bowl with 2 tsp of olive oil and a pinch of salt, and set aside.

Heat 1 tsp of olive oil in a skillet over medium-high heat. Once the pan is hot, fry the mushrooms for just a few minutes. Remove the mushrooms from the pan before they become juicy and set them aside. Reduce the heat to medium, add another 1 tsp olive oil to the same skillet, and sauté the garlic until slightly toasted and then the add onions, continue to sauté for a couple minutes.

Add the eggplant to the garlic and onion in the skillet, and cook until the eggplant is tender. Add the leaves from the sprigs of thyme. Salt and pepper to taste.

Add drained pasta to the skillet, and mix well, then add the mushrooms. Garnish with cheese and enjoy!

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