
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
4 servings
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- 6 tablespoons olive oil divided
- 2 Italian eggplants peeled and diced
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 10 Button Mushrooms finely chopped
- 1/2 white onion finely chopped
- 1 carrot peeled and finely chopped
- 3 garlic cloves minced
- 2 tablespoons Tomato Paste
- 3 cups vegetable broth
- 1 cup canned whole tomatoes
- 1 teaspoon dried oregano
- 1 fresh basil leaf chopped
- 2 cups rigatoni
- 1/2 cup reserved pasta water
- 2 tablespoons butter
- 1/8 cup Parmesan cheese
Ingredients
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- Bring a large pot of salted water to a boil over high.
- In a large pot, heat half of the oil over medium-high. Add the eggplant and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a bowl.
- Lower heat to medium, add the remaining oil and mushrooms to the pot. Cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.
- Stir in broth, tomatoes, oregano, basil, salt, black pepper, and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.
- While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve ½ cup of the pasta water before draining.
- Add pasta, butter, and pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated, and mixture is saucy, 2 to 3 minutes.
- Divide pasta among bowls. Top with chopped basil and cheese; serve warm.