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.
Servings: 6 servings
Calories: 607kcal
Ingredients
- 1/4 cup olive oil
- 2 medium eggplants cubed
- 1/8 teaspoon red pepper flakes or more to taste
- 1 1/2 medium green pepper or red bell peppers, seeded and chopped (optional)
- 3/4 cup onion chopped
- 12 ounces mushrooms cremini, shiitake or a mix all work, sliced
- 1 tablespoon garlic chopped
- 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
- Parmesan cheese for garnish, shredded or shaved
- fresh Italian flat leaf parsley, for garnish
Instructions
- 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. 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.
Video
Nutrition
Calories: 607kcal | Carbohydrates: 70g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 380mg | Potassium: 845mg | Fiber: 9g | Sugar: 10g | Vitamin A: 588IU | Vitamin C: 30mg | Calcium: 338mg | Iron: 3mg