1medium -bigEggplant 400-425 gms, cut into small cubes
1cupSpinach leaves optional
1/2cupBlack olives pitted and sliced
1/2 cup minus 1 tbspReadymade tomato paste
2-3tbspRed Wine Vinegarrefer notes for substitutes
1/2 -1tspPepper powder
Parmesan cheese/Mozzarella cheese as required
250gmsPasta refer notes
Cook pasta as per package instructions and keep it aside.
Heat oil over medium-high heat in a wide and deep sauté pan. Add eggplant, capsicum, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft. Add spinach leaves (if using) and cook for 2-3 mins, till it is wilted.
Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
Allow the mixture to cool. Spoon on bread, top with mozzarella and basil Or, serve warm as a dip or serve with pasta with some grated parmesan on top.
Red wine vinegar substitutes - apple cider vinegar, white wine vinegar, balsamic vinegar, sherry vinegar or equal portions of red wine and white vinegar.I used Tagliatelle variety pasta, but you can use any pasta you've at home. You can make the eggplant and mushroom mixture 2-3 days ahead and store in refrigerator.Also you can add sausage or cooked chicken to the mix, for a non veg version.
This Eggplant And Mushroom Pasta was printed from https://mariasmenu.com/vegetarian/eggplant-and-mushroom-pasta.
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