Eggplant and Tomatoes on Pasta

(From Linda Hanson)

 

˝ cup mushrooms                         

2 T. chopped fresh parsley ( 2 tsp. dry)

1 med. eggplant, diced                  

1 T. chopped fresh basil (1 tsp. dry)

1/4 cup olive oil                               

salt and pepper

1 whole dried chili pepper             

˝ lb pasta (fusilli)

1 clove garlic, chopped                  

2 T. butter

4 large, fresh tomatoes                  

6 T. parmesan

 

Peel and spread eggplant on paper towels, sprinkle with salt, let drain 30 min.  Heat oil large skillet, add chili pepper and cook until it becomes crisp.  Remove to paper towel. 

 

Sauté eggplant on all sides about 15 min.  Add garlic and sauté 2 min. longer.  Add tomatoes parsley, basil, and salt and pepper.  Crush chili pepper, discard seeds, and add.  Add chopped mushrooms, bring to boil, and cook until eggplant is tender. Cook pasta, drain, add butter, stir well.  Add sauce and serve with parmesan.