Eggplant Mushroom and Gorgonzola Cheese Pasta

Ingredients

• 1 ounce Dried Porcini mushrooms
• 1/2 cup Red wine
• 2 tablespoons Extra virgin Olive Oil
• 2 Large shallots, chopped fine
• 3 Large cloves of garlic, minced
• 1 Red or Yellow pepper, chopped
• 8 ounces Cremini mushrooms, finely chopped
• 1/4 cup Sun dried tomatoes, packed in oil, drained, finely chopped
• 1 tablespoon Sun Dried Tomato Olive Oil from the drained tomatoes
• 1 Large, or 2 small eggplants, skin on, finely diced
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 ounces Crumbled Gorgonzola or Goat Cheese
• 2 tablespoons Fresh basil leaves, chopped
• Parmesan cheese to serve
• 16 ounces Favorite pasta: penne, fusili, etc. Boiled according to directions and drained.

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