Wednesday, February 6, 2013

Vegetarian Mushroom Eggplant and Pepper Pasta

 I found some great deals at the grocery store yesterday.  I got mushrooms, eggplant, tomatoes and a variety of peppers at rock bottom prices.  I brought my treasures home and this pasta was the creation.  I wanted to make a vegetarian style pasta since I wanted the vegetables to be the star of this dish.  I ate it just as is and was totally satisfied by the meaty texture and flavor the mushrooms gave the dish.  Of course my meat loving husband had to add some rotisserie chicken to his plate.  Either way you want to eat this dish, it's hearty and totally satisfying.

1lb spaghetti or linguine pasta cooked
1 large eggplant diced small
3 large tomatoes chopped
1lb sliced button mushrooms sliced
3-5 sweet peppers sliced
1 medium onion chopped
1 tsp dried oregano
1 tsp dried basil
1 tsp granulated garlic
salt to taste
red chili flakes
1/2 cup starchy water
1/2 cup Parmesan cheese
2-3 Tbs fresh chopped parsley.
Boil pasta in well salted water until 80% cooked. Reserve 1 cup of starchy cooking water.  Drain pasta and set aside.

In a large pan heat 1 tablespoon canola oil and add diced eggplant.  Saute until eggplant until brown with some salt.   Remove from pan and add 1 Tbs of canola oil and add sliced mushrooms.  Saute until brown then add salt to season.

Next add sauteed eggplant back into the pan with them mushroom and add the chopped tomatoes, diced onions and sliced peppers to the pan. Saute all together.   Then add the chili flakes, granulated garlic, dried basil and oregano.

Saute all the ingredients  in pan then add 1/2 cup of starchy cooking water (more if necessary) and the drained pasta.  Toss with 1/2 cup of Parmesan cheese.  Taste for salt and seasoning.  Serve hot with more Parmesan cheese and some parsley.

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