One-Pot Pasta with Eggplant & Mushrooms
Looking for something wonderful to serve your family this summer? This is one of my favorites. I really like this “one pot” eggplant and mushroom pasta dish, and it is so easy to make. The pasta cooks in the sauce, which gives it a wonderful burst of flavor. Serve it with some arugula or a simple salad. It is a perfect summer meal.
1 small eggplant (10 oz.)
8 oz. of Cremini mushrooms
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
Pinch of red crushed pepper
1 can petite diced tomatoes (14.5 oz)
2 tablespoons olive oil
3 cups water
1 teaspoon salt
8 oz dried penne pasta
Fresh basil for garnish
Dice eggplant into small pieces and sprinkle with salt, mix and set aside for 20-30 min.
Add all ingredients to a pot, except the eggplant, and bring to a boil. Let it cook at a gentle boil for 10 min. Add eggplant and cook for additional 5 min. Add some fresh basil for garnish. Serve with arugula or a small dinner salad.
I love to top this dish off with my Vegan Parmesan Topping! Click Here for the Recipe