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.
Author:By Lee's husband Robert Roper
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 minutes
Yield:6 servings 1x
Category:main dish, vegetarian, pasta, quick and easy
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
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.
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.
While the vegetables are cooking, cook the pasta per package directions (see my tips on Cooking Perfect Pasta). Drain and set aside.
Drain any excess oil off the vegetables. Add the mozzarella cheese and gently toss.
Place pasta in shallow serving dish (or individual bowls), top with eggplant mixture. Sprinkle with Parmesan cheese and parsley and serve immediately.