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I love love LOVE eggplant and mushroom. Earlier today, I decided to use the two to whip something together--it turned out really good! That's why I thought I'd share the recipe.


  • 3 tablespoons olive oil
  • 1/2 pound mushrooms, coarsely chopped
  • 1 large eggplant*, peeled and cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1/2 cup canned tomato paste
  • 1 tbsp dried chives, chopped
  • 1/8 teaspoon cayenne
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound multi-grain penne
  • 1 cup water
  • Mozzarella cheese, shredded, for garnish (optional)
  • *salt and drain eggplant before cooking in order to take any bitterness out of the eggplant.


  • In a large nonstick frying pan, heat 1 tablespoon of the oil. Add the onion and cook until it is translucent, stirring constantly.
  • Add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring occasionally until golden brown.
  • Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook.
  • Add the tomatoes and cook for 5 minutes.
  • Add the tomato paste, water, garlic, chives, cayenne, salt and pepper.
  • Bring to a simmer. Cover until the eggplant is very tender, about 30 minutes.
  • Meanwhile, in a large pot of boiling water, cook the penne (about 10-15 minutes). Drain and then toss with the sauce.

Categories: Pasta  Vegetarian 
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