Ingredients (use vegan versions):
- 1 large eggplant (Black Beauty)
- 8 oz mushrooms (1 pkg), cut into quarters
- 3-4 medium tomatoes, diced
- 1 large onion, chopped
- 6 cloves garlic (I usually use one full head), sliced
- 1 lb chunky pasta (rigatoni, shells, ziti, gemelli)
- salt/pepper
- 1/2 teaspoon fennel seeds
- fistfull of chopped fresh bazil
- 1/2 teaspoon thyme
Directions:
Slice the eggplant into thick rounds (1.5 in) and place on a
slightly oiled baking sheet. Salt and pepper each round.
Place into a 350 degree oven for about 30 minutes, turning
over once at the halfway point. While eggplant is baking,
saute the onions in some oil until translucent (~5 min.)
Add the garlic and mushrooms and plenty of salt (you want to
sweat them). Cover and cook for 10 minutes. Add the fennel
and thyme and the tomatoes. Cook until the tomatoes begin
to give up there liquid (~5 minutes). Slice the baked
eggplant into big pieces and add with the basil. Cook 5
more minutes. Reseason with salt and pepper and toss with
the pasta.
Serves: 4
Preparation time: 1 hour
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