Eggplant with Duxelles on Capellini

1 medium eggplant or 3 chinese eggplants
1 onion, chopped
3 cloves garlic, minced
6 tablespoons duxelles
2 tablespoons olive oil
1 tablespoon parsley
1 teaspoon oregano
1/2 cup fresh basil leaves, chopped coarse
2 cups broth
1/2 cup white wine
grated pecorino (romano) cheese, to taste
12 ounces capellini (angel hair) pasta

Chop the eggplant into half-inch cubes.

Begin heating a pot of water for the pasta.

In a large frying pan or wok, sauté the garlic and onions in oil until they begin to turn light brown. Add the chopped eggplant and duxelles, broth, oregano, and parsley. Reduce the broth for 20 - 30 minutes. Add the wine and continue reducing.

When the moisture is almost gone from the eggplant mixture, add the capellini pasta to the large pot of water, which should be boiling by now. Cook for about 3 minutes, until al dente.

While the pasta is cooking, add the fresh basil to the eggplant mixture and remove from heat. Drain the pasta, distribute the pasta onto plates, and spoon some of the eggplant on top. Garnish with a fresh basil leaf and Romano cheese, if desired.

Makes two large servings or four small.

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