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Pasta with Eggplant, Portobella, and Tomatoes Recipe

Name: Pasta with Eggplant, Portobella, and Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can diced tomatoes; 1 large eggplant, diced; 1 lb. pasta of your choice; 1/4 cup fresh basil leaves, chopped; 2 portobello mushrooms, sliced; 2 tablespoons olive oil; 3 cloves garlic, minced; Grated Parmesan cheese for serving; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

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.