Here's what you'll need:
1 Eggplant sliced
1 Green Pepper sliced
1 Onion ~ 1/2 of it minced and the other half sliced
1 package of sliced Mushrooms
6 cloves Garlic minced
Drizzle Olive Oil
Kosher Salt
1 can Petite Diced Tomatoes
1 sm can Tomato Paste
1 large can Tomato Sauce or 2 small cans
1 C Water
1 T Italian Seasoning
1 t Garlic Powder
1 t Pepper
1 t Cayenne Pepper
2 Bay leaves
1 t Basil
One box Pasta ~ I chose Penne for this one
Put your minced onion and 4 cloves garlic in a sauce pan with a drizzle of olive Oil. Saute a couple of minutes. Add diced tomatoes, tomato paste, sauce, water, Italian seasoning, pepper, garlic powder, cayenne, basil and bay leaves. Give a good stir to combine, bring to a boil and then turn heat down low and simmer for about an hour for the flavors to meld together.
Wash your egg plant and slice into about 1/2 inch slices. Put on a cookie sheet and sprinkle liberally with salt. You are sucking the extra moisture out so you'll have firmer egg plant. When it starts to sweat, about 10 minutes, rinse and pat dry. Chop into chunks.
Start your pot of water boiling with a couple teaspoons of salt. Cook the pasta until desired doneness, for me that's about 10 minutes. Drain and rinse pasta.
Put cloves of garlic and sliced onion in a pan with a drizzle of olive oil. Saute a couple of minutes and then add the egg plant. You want to cook this for a bit, browning it, about 6 minutes or so. Add the mushrooms and green pepper and saute another few minutes.
Remove bay leaves from sauce and add to vegi mixture. Cook for about 5 minutes for all the flavors to blend. Add pasta and serve.
Wash and dry your egg plant.
Cut it about this thick.
Put the eggplant on a cookie sheet and sprinkle liberally with salt.
see how it's starting to sweat.
chop the egg plant in chunks
Start with onions and garlic with a little olive oil
Saute eggplant until it starts to brown
Mushrooms next (forgot to take the photo after I added green peppers)
Add sauce to pasta
Dinner is served
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