Mushroom and Eggplant Penne
Serves 4, Prep and Cook 25 mins
375g penne rigate pasta 2 tblsps olive oil 1 onion, finely chopped 2 cloves garlic, crushed 250g button mushrooms, quartered 1 large eggplant (600g), cut into 2cm cubes 500g jar pasta sauce with red wine Grated parmesan and fresh basil leaves, to serve 1 Cook pasta in a stockpot of boiling, salted water until tender. Drain. Cover to keep warm.
2 Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion, garlic, mushrooms and eggplant. Cook, stirring occasionally, for 8 to 10 minutes, or until eggplant is tender.
3 Stir in sauce and ¾ cup water. Season with salt and pepper. Bring to boil. Simmer, stirring occasionally, for about 5 minutes,…
