Pasta with mushrooms and eggplant
Instructions
Peel the eggplants, sliced them and put them for 1/2 hour to do the water, clean the mushrooms and diced them.
Pour into a saucepan 5 cl of olive oil, add garlic, Sage and basil and brown them slightly moderate flame, add the chopped tomato pulp, season with salt and pepper and cook for about 20 minutes.
Fry the eggplant in another pan to Brown the mushrooms in a little oil, season with salt and pepper and cook them adding a little water.
Boil the bucatini, toss with butter and parmesan and mix well; then cover them with eggplant, mushrooms and tomato sauce.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 500 g of tomato pulp
- 200 g of mushrooms
- 30 g of butter
- 80 g of parmigiano
- 2 eggplant
- 2 cloves of garlic
- Some leaves of basil
- Some leaves of sage