Name: Eggplant Calabrese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 large eggplant, cut into 1 inch cubes; 1/2 teaspoon salt; 1/3 cup extra virgin olive oil; 2 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 1 package fresh button mushrooms, cleaned and sliced; Salt and black pepper to taste; 1 (28 ounce) can Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style; 1 (16 ounce) box bow ties pasta, cooked and drained; 1 cup shredded mozzarella cheese

Eggplant is often overlooked when it comes to entrees. But this recipe’s classic bow ties pasta, gooey cheese and bright purple eggplant make it an eye-grabbing and protein-packed dish.

Ingredients

1 large eggplant, cut into 1 inch cubes
1/2 teaspoon salt
1/3 cup extra virgin olive oil
2 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1 package fresh button mushrooms, cleaned and sliced
Salt and black pepper to taste
1 (28 ounce) can Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style
1 (16 ounce) box bow ties pasta, cooked and drained
1 cup shredded mozzarella cheese

Instructions

Step one

Place eggplant in a bowl and sprinkle with salt, stir to coat eggplant with salt. In a skillet heat the olive oil and butter over medium heat. Add onion and garlic, sauté until lightly browned. Add eggplant, mushrooms, salt and black pepper; cook for 25 minutes or until eggplant is tender.

Step two

Add crushed tomatoes to eggplant and mushrooms, stir to combine and simmer for 20 minutes. Place pasta in bottom of serving dish, pour eggplant mixture over pasta. Sprinkle cheese on top as a garnish.