Pasta with Eggplant, Portobella, and Tomatoes

Name: Pasta with Eggplant, Portobella, and Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 794 grams whole tomatoes, drained and roughly chopped; 227 grams medium eggplant (about cut into 1/2-inch cubes; 2 teaspoons chopped fresh thyme leaves; 3 teaspoons medium cloves garlic, grated on a microplane (about; 4 servings Kosher salt; 1 Tbsp lemon juice from 1 lemon; 2 Tbsps extra-virgin olive oil; 4 servings Parmigiano-reggiano; 340 grams portabella mushroom caps, cleaned and cut into 1/4-inch slices; 454 grams short pasta such as rotini or gemelli; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Pasta with Eggplant, Portobella, and Tomatoes a try. This recipe serves 4. One portion of this dish contains about 31g of protein, 23g of fat, and a total of 752 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have portabella mushroom caps, parmigiano-reggiano, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Line large plate with double layer of paper towels or clean kitchen towel.

Equipment you will use

Kitchen Towels

Paper Towels

Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot).

Ingredients you will need

Eggplant

Spread

Equipment you will use

Paper Towels

Microwave

Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.

Ingredients you will need

Eggplant

Equipment you will use

Kitchen Towels

Paper Towels

Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing).

Ingredients you will need

Pasta

Water

Equipment you will use

Sauce Pan

Pot

Drain pasta, reserving 2 cups of liquid.

Ingredients you will need

Pasta

While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown.

Ingredients you will need

Olive Oil

Butter

Pasta

Equipment you will use

Frying Pan

Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes.

Ingredients you will need

Mushrooms