Pasta with Eggplant, Portobella, and Tomatoes
I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject.
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 (be careful, plate will be hot). Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.