Best Eggplant Mushroom Pasta Toss Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

EGGPLANT AND WILD MUSHROOM PASTA WITH RICOTTA SALATA

Steps:

• Combine the porcinis and chicken stock in a small pot and bring up to a boil. Reduce the heat to lowest setting and let the mushrooms soften and steep for 10 to 15 minutes, until very tender.
• Place a pot of water on the stove to boil for the pasta. When it boils, salt the water to season it. Cut a small x into the bottom of the tomatoes and plunge them into the boiling pasta water for 30 seconds, then remove to a cutting board to cool. Add the cavatappi to the water and cook to al dente, or with a bite to it.
• While the porcinis and pasta cook, trim half of the skin from the eggplant.
• Heat a large nonstick skillet over medium-high heat. Cut the eggplant into 1- by 1/2-inch bite-size pieces. Add the EVOO to the pan, followed by the garlic and eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
• Pull the skins off the cooled tomatoes and cut them in half. Seed the tomatoes by gently squeezing them over the sink or a garbage bowl. Dice the tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
• Remove the tender porcinis from the cooking broth and coarsely chop them. Add the broth and chopped mushrooms to the eggplant and tomatoes. Drain the pasta well and add the hot pasta to the pan. Toss to combine and coat and give the pasta a minute to soak in some juice. Add the ricotta salata and the basil; turn to wilt the basil, check the seasoning one last time, and serve.
• Options
• If your market has no ricotta salata (ricotta cheese that's been dried out a little), then use the same amount of feta but go easy on the salt you use in your preparation until your final adjustment because feta is saltier than ricotta salata. Tangy young goat cheese is an option, too. If you use goat cheese, toss and serve the dish without adding the goat cheese directly to the pan. Instead, garnish the individual plates with some crumbles, 2 ounces per portion. Goat cheese is too delicate to mix in as you would the feta or ricotta salata.