Penne Con Funghi E Melanzane Penne With Mushrooms and Eggplant

Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)

Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)

45 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   18 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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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