CHEESY EGGPLANT LINGUINE

By joanmarie

Ingredients

• 1/4 CUP EXTRA VIRGIN OLIVE OIL
• 1 CUP FRESH BASIL LEAVES ROUGH CHOPPED
• 1 YELLOW ONION CHOPPED
• 8 OZ WHITE MUSHROOMS SLICED
• 2 WHOLE EGGPLAND CUT INTO CUBES
• 4 OZ MOZZARELLA CHEESE CUT INTO CUBES
• 28 OZ CANNED WHOLE TOMATOES
• 1 LB LINGUINE
• 4 OZ MOZZARELLA CHEESE ROUGH CHOPPED

Preparation

Step 1

HEAT A LARGE SKILLET OVER MEDIUM HEAT FOR 2 MINUTES. ADD OLIVE OIL, ONION AND A PINCH OF SALT AND SAUTE FOR 2 MINUTES. ADD EGGPLANT, MUSHROOMS AND GARLIC AND COOK FOR ABOUT 10 MINUTES STIRRING OCCASIONALLY. SEASON AGAIN WITH SALT AND PEPPER. POUR THE JUICE FROM THE CANNED TOMATOES INTO THE SKILLET, THE BREAK UP THE TOMATOES WITH YOUR FINGERS AND ADD THOSE TOO. COOK FOR ANOTHER 5 MINUTES (WHILE PASTA IS COOKING), THEN STIRR IN HALF THE FESH BASIL AND THE REGULAR MOZZARELLA CHEESE CUBES.

WHILE VEGGIES ARE COOKING, BRING A LARGE POT OF WATER TO A BOIL. ADD A SMALL HANDFUL OF SALT AND THE NOODLES.COOK ACCORDING THE PACKAGE DIRECTIONS, THEN DRAIN AND AADD NOODLES TO THE COOKED VEGGIES.

ADD SECOND HANDFUL OF ROUGH CHOPPED BASIL AND THE CHOPPED FRESH MOZZARELLA. TOSS TO COMBINE THE PLACE IN A LARGE BLOWL OR PLATTER AND SERVE IMMEDIATELY.