2 Tbsp. olive oil
1 small eggplant, peeled, chopped (3 cups)
6 garlic cloves, minced
1 red bell pepper, cut into matchsticks
6 large mushrooms, sliced
1/2 tsp. dried crushed red pepper
1/3 C. dry red wine
1 large tomato chopped
1/2 C. chopped pitted black olives
12 oz. penne pasta
1/4 C. toasted pinenuts
In a large skillet, heat olive oil, eggplant and garlic. Cover
mixture and cook until eggplant is just tender. Mix in red
bell pepper, mushrooms, oregano and dried crushed pepper.
Sauté until mushrooms are tender, about 4 minutes. Add
wine and cook until mixture is almost dry, about 2 minutes.
Stir in tomato and olives and cook until mixture is heated
through. Transfer sauce to a large bowl. Add cooked penne
and pine nuts. Toss and serve. Sprinkle with some Romano
cheese if desired.
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