 | | Directions | | Heat olive oil in a deep skillet.
Add onion and bay leaves.
Sauté over medium heat until onions are soft, approximately 8-10 minutes.
Add eggplant, peppers, mushrooms, salt and basil.
Cover and cook until the eggplant is tender, approximately 10-15 minutes, stirring occasionally.
Add chicken or vegetable stock, tomatoes and black pepper.
Simmer 10-15 minutes uncovered until the liquid reduces.
Stir in the garlic during the last 5 minutes.
Cook pasta according to package directions.
Drain pasta, toss with a little additional olive oil (1-2 tablespoons).
Place in a large serving bowl and ladle eggplant on top.
Sprinkle with parmesan cheese and serve. |
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: deep skillet, pasta pot
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 2 cups chopped onion (2 small onions) |
| - | | 2 bay leaves |
| - | | 6 cups diced eggplant |
| - | | 2 bell peppers, any color, diced |
| - | | 1 pound mushrooms |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons dried basil or 2 tablespoons of fresh chopped basil |
| - | | 1 cup chicken or vegetable stock |
| - | | 4 medium sized tomatoes, chopped - peeling is optional |
| - | | black pepper to taste |
| - | | 8 cloves medium sized garlic, minced |
| - | | 1 pound pasta - any shape |
| - | | fresh grated parmesan cheese to garnish |
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