Eggplant-Mushroom Pasta Toss |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âMushrooms make an ideal substitute for meat in this Italian pasta dinner,â says Priscilla Gilbert of Indian Harbour Beach, Florida. âI like to serve crisp rolls or garlic bread and a green salad on the side.â Ingredients:
2-1/2 cups uncooked penne pasta |
4-1/2 cups cubed peeled eggplant (about 1 pound) |
1 tablespoon olive oil |
2 packages (3-1/2 ounces each) sliced fresh shiitake mushrooms |
4 garlic cloves, minced |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1/2 cup water |
1/4 cup tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup sliced ripe olives |
2/3 cup crumbled feta cheese |
1/4 cup minced fresh parsley |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender.
2. Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through.
3. Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley. Yield: 6 servings.
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