Save this Serious EatsSee original recipe on www.seriouseats.com

Pasta With Eggplant, Portobella, And Tomatoes

advertise
Pasta With Eggplant, Portobella, And Tomatoes

Ingredients

  • 1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes
  • 1 pound short pasta such as rotini or gemelli
  • kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices.
  • 3 medium cloves garlic, grated on a microplane (about 3 teaspoons)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 tablespoon lemon juice from 1 lemon
  • 1 (28-ounce) can whole tomatoes, drained and roughly chopped
  • freshly ground black pepper
  • parmigiano-reggiano
advertise

Social Stats

0Rating
0-5
151Pinterest
Pins
10Facebook
Shares
33Tweets
147StumbleUpon
Views

Recipe Stats

Published 2014-09-09 14:15:56 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×