Capri PastaSubmitted by: CCCP12
IntroductionRe-creation of a dish I had in Italy in March 2008. Re-creation of a dish I had in Italy in March 2008.
3T Extra vigin olive oil
3 cloves garlic - minced
1 small onion - minced
1 cup sliced button mushrooms
1 cup cubed eggplant
1 cup diced grape tomatoes
4 leaves basil torn or chopped
4 oz penne rigate pasta
Cook pasta according to directions.
Heat 2T olive oil in a skillet.
Saute garlic, onions and mushrooms until cooked.
Sprinkle with a little salt.
Add eggplant and cook for 5 minutes.
Add tomatoes and cook for 3 minutes.
Season with remaining salt and pepper.
Drain pasta and add to the skillet, adding a spoonful of pasta water.
Chop mozzarella into small cubes and add to the skillet at the last minute.
Add basil and toss.
Sprinkle with remaining olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user S00ZER.