Name: One-Pot Pasta with Eggplant & Mushrooms
Ingredients: 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

Description

Here’s an easy one-pot eggplant and mushroom pasta dish bursting with summer flavor and as healthy as it is pretty.

Ingredients

Scale

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

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Instructions

Dice eggplant into small pieces and sprinkle with salt, mix and set aside for 20-30 min.
Slice mushrooms. 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 or vegan parmesan topping.