1. 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. 2. After 1 hour clean the eggplant under cold running water and pat dry. 3. Chop the eggplant and mushrooms into cubes. 4. 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. 5. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes. 6. Meanwhile cook the pasta according to a package instructions. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
