Eggplant And Mushroom Pasta
Servings: 4
Print Recipe
Ingredients
- 1 medium -big Eggplant 400-425 gms, cut into small cubes
- 125 gms Mushroom sliced
- 1 small Capsicum diced
- 1 cup Spinach leaves optional
- 1 small Onion diced
- 1.5 tbsp Minced garlic
- 1/2 cup Black olives pitted and sliced
- 1/2 cup minus 1 tbsp Readymade tomato paste
- 2-3 tbsp Red Wine Vinegar refer notes for substitutes
- 1.5 tsp Sugar
- 1/2 tsp Dried oregano
- 1/2 -1 tsp Pepper powder
- Salt
- Olive oil
- Parmesan cheese/Mozzarella cheese as required
- 250 gms Pasta refer notes
Instructions
- 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.
Notes
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.