Tagliarini With Mushrooms And Eggplant Sauce
- 1 medium whole eggplant
- 1 1/2 pounds mushrooms*
- 1/4 cup olive oil
- 3 garlic cloves diced
- 1 cup dry white wine
- 1 large green or red bell pepper peeled, and coarsely chopped
- 1 teaspoon chopped fresh rosemary (or 1/4 tspn dried rosemary)
- 3 cups chopped fresh tomatoes (or one 15-oz can peeled tomatoes)
- 12 California pitted ripe olives
- Salt to taste
- 1 1/2 pounds tagliarini
- Freshly-grated Parmesan cheese
* Alternate Mushrooms: Common Store Mushroom, Shaggy Parasol Mushroom
With a fork, prick the skin of the eggplant and place it on a baking sheet in a preheated 450 degree oven for 30 minutes or until the outer surface is crusty and brown. Cool. Scoop out the pulp and discard the skin.
In a sauté pan or skillet, sauté the mushrooms in the olive oil for 5 minutes or until browned. Remove from the pan with a slotted spoon.
In the same pan, sauté the eggplant and garlic in the olive oil left over from the mushrooms. Cook over medium heat, stirring constantly, for a few minutes. Add the wine and cook a few minutes longer. Add the pepper, rosemary, tomatoes, olives, salt, and the mushrooms. Continue to cook over low heat while you prepare the pasta.
Cook the tagliarini in boiling salted water until al dente. Drain and serve the sauce on top of the pasta. Generously sprinkle with Parmesan cheese and serve immediately.
This recipe yields 6 to 8 main course servings.