Sharing Recipes--Rigatoni with Eggplant and Mushrooms

This hearty, Italian pasta dish is one of my personal favourites. It is the ultimate comfort food and incorporates the wonderful flavours of tomatoes, eggplant, and mushrooms. And, it also satisfies the requirements of a vegetarian diet.

Ingredients

1 tbsp olive oil
1/4 cup dry white wine
3 garlic cloves, minced
1 red onion, chopped
1 cup diced eggplant, unpeeled
1 cup sliced mushrooms
28 ounces plum tomatoes, coarsely chopped
2 tsp minced thyme
1 tsp black pepper
6 cups cooked pasta

Procedure

• In a heavy skillet over medium heat, heat oil and wine.
  

• Add garlic and onion and saute for 5 minutes.
  

• Add eggplant and saute for 5 more minutes.
  

• Add mushrooms and saute until mushrooms begin to brown.
  

• Add plum tomatoes and bring to a boil.
  

• Lower the heat, cover and simmer for 10 minutes. Add thyme and pepper.
  

• Toss the sauce with the cooked pasta.

Makes 6 servings