Penne Con Funghi E Melanzane Recipes

PENNE CON FUNGHI E MELANZANE

Steps:

• Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
• After 1 hour clean the eggplant under cold running water and pat dry.
• Chop the eggplant and mushrooms into cubes.
• In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
• Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
• Meanwhile cook the pasta according to a package instructions.
• Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.

PASTA MELANZANA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
• Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
• Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.