9-1…Linguine with eggplant, mushrooms, & sundried tomatoes

With 3 eggplants in the fridge (don’t ask me how that happened.) it was time to act.  I wanted to balance the sweetness of the eggplant with something tart and chose sundried tomatoes in oil plus Kalamata olives.

INGREDIENTS:

Al Dente brand spicy sesame linguine

Eggplant, peeled, cut crosswise and diced

Baby portabella mushrooms

Sundried tomatoes in oil…about ¼ to 1/3 cup, coarsely chopped

Kalamata olives…chopped…I used 1 tablespoon cooking for 2

Olive oil

Garlic and onion

Red pepper flakes

PROCESS:

Cook the garlic and onion in the olive oil until soft.  Add red pepper flakes, mushrooms and eggplant and cook uncovered over medium low heat.  About 5 minutes later add the tomatoes and olives.  I chose to add a splash of red wine during the cooking.

When the pasta is ready, toss it in with the vegetables, mix well, drizzle with olive oil and serve with grated Parmigiano reggiano cheese.

COMMENTS:

This is a great way to use eggplants.  P and I easily give this a 9 or 10.  Almost any pasta will work; I like the Al Dente brand because it not only tastes good, but it cooks in 3-5 minutes.