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Baked Eggplant Pasta

Baked Eggplant Pasta

Ingredients
 
  • 1 large eggplant (Black Beauty)
  • 8 oz mushrooms (1 pkg), cut into quarters
  • 3-4 medium tomatoes, diced
  • 1 large onion, chopped
  • 6 cloves garlic (I usually use one full head), sliced
  • 1 lb chunky pasta (rigatoni, shells, ziti, gemelli)
  • salt/pepper
  • 1/2 teaspoon fennel seeds
  • fistfull of chopped fresh bazil
  • 1/2 teaspoon thyme
 
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Preparation
 

Slice the eggplant into thick rounds (1.5 in) and place on aslightly oiled baking sheet. Salt and pepper each round. Place into a 350 degree oven for about 30 minutes, turningover once at the halfway point. While eggplant is baking,saute the onions in some oil until translucent (~5 min.) Add the garlic and mushrooms and plenty of salt (you want tosweat them). Cover and cook for 10 minutes. Add the fenneland thyme and the tomatoes. Cook until the tomatoes beginto give up there liquid (~5 minutes). Slice the bakedeggplant into big pieces and add with the basil. Cook 5more minutes. Reseason with salt and pepper and toss withthe pasta.

 

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