Easy Eggplant Pamesan Pasta

I don't love eggplants, but they are a versatile vegetable and have a long season in the Kathmandu valley. In this dish they blend nicely with tomatoes and parmesan cheese. A simple stove top recipe, great for a weeknight dinner.

Eggplant parmesan pasta with rigatoni

Eggplant parmesan pasta

Serves 4

Ingredients

• 3 cups pasta: rigatoni, bow tie or angel hair work well
• 2 Tbsp olive oil
• 2 cups chopped eggplant, prepared according to the directions below
• 1 1/2 cups sliced mushrooms, either button or oyster (*optional)
• 1/2 cups sliced onion
• 6 cloves garlic chopped
• 1 can tomatoes, diced or whole (and then roughly chopped)
• 1 Tbsp sugar (to taste)
• 1 Tbsp fresh basil, shredded
• 3/4 cups grated parmesan or a mix of cheeses. fresh grated parm is the best but not always available, so I have subbed some of the parm with bottled parmesan or other hard cheese

Directions

Prepare the eggplant

This process removes enzymes from the eggplant that cause it to become bitter. It is necessary to do with large eggplants, but you can skip it if your eggplants are very small or thin.

1. Slice into 1/4 inch thick rounds and lay rounds on a baking sheet or cutting board. 
2. Liberally salt the pieces. 
3. Wait 15-20 minutes and you will see tiny droplets of 'sweat' on the eggplant flesh. At this point, turn over the slices and repeat the process. 
4. Rinse the eggplant in water to remove the salt and the sweat. 
5. Slice into smaller pieces.  

Pasta

1. Cook pasta to your liking in salted water with a little oil. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook for a minute.
3. Add garlic and cook another 2-3 minutes.
4. Add eggplant and sautee about 3 minutes
5. Add mushrooms and sautee another 5 minutes.
6. Pour in tomatoes and their juice. Stir, cover and simmer for about 10 minutes, or until veggies are tender, stirring occasionally and adding up to 1/2 cup of water to avoid burning or drying. 
7. Add in 1/2 tbsp of sugar, stir, and taste the sauce. Continue adding sugar up to 1tbsp to your preference.
8. Simmer another minute or 2.
9. Add in parmesan, some of the fresh basil and pasta. Stir to heat and incorporate sauce with pasta.

Sprinkle parmesan and basil to garnish. Serve immediately. 

Yum!