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mound of pappardelle pasta covered with mushroom and eggplant sauce

Eggplant Mushroom Recipe

A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! A bit sweet, a bit spicy, a bit earthy – it has a mouth-watering combination of flavors.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 1/4 cup olive oil
  • 2 medium eggplants, cubed
  • 1/8 teaspoon red pepper flakes, or more to taste
  • 1 1/2 medium green (or red) bell peppers, seeded and chopped (optional)
  • 3/4 cup chopped onion
  • 12 ounces sliced mushrooms (cremini, shiitake or a mix all work)
  • 1 tablespoon chopped garlic
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 1 pound pappardelle pasta, or other wide noodles
  • 12 ounces fresh mozzarella cheese, drained (if in water) and coarsely chopped
  • shredded or shaved Parmesan cheese, for garnish
  • chopped fresh Italian (flat leaf) parsley, for garnish


  1. Heat the olive oil in a large skillet over medium heat. When hot, add the eggplant and red pepper flakes and cook for 10 minutes.
  2. Stir in green pepper (if using), onion, garlic and mushrooms and cook vegetables are very soft, around 20 minutes. Season to taste with salt and pepper.
  3. While the vegetables are cooking, cook the pasta per package directions (see my tips on Cooking Perfect Pasta). Drain and set aside.
  4. Drain any excess oil off the vegetables. Add the mozzarella cheese and gently toss.
  5. Place pasta in shallow serving dish (or individual bowls), top with eggplant mixture. Sprinkle with Parmesan cheese and parsley and serve immediately.
  • Author: By Lee's husband Robert Roper
  • Category: main dish, vegetarian, pasta, quick and easy
  • Method: stovetop
  • Cuisine: Italian