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Pasta with Eggplant, Portobella, and Tomatoes Recipe

Pasta with Eggplant, Portobella, and Tomatoes Recipe
  • Category

    American

  • Cusine

    American

Ingredients

1 lb. pasta of your choice

2 tablespoons olive oil

1 large eggplant, diced

2 portobello mushrooms, sliced

3 cloves garlic, minced

1 can diced tomatoes

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving

Directions

Line large plate with double layer of paper towels or clean kitchen towel. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes . Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.