PASTA CON PORCINI E MELANZANE or PASTA WITH PORCINI AND EGGPLANT.

The reason to why I have posted so many recipe involving eggplant is that the green grocer who usually come to where I live once a week sold me a whole lot for only 3 euros! It’s not a vegetable I use a lot during the winter but I just couldn’t resist his offer but now the last one has gone and this will be the last recipe for a while. Maybe. In this recipe I cooked the eggplant in the oven before adding it to the porcini mushrooms because I didn’t want it to absorb too much olive oil. And I’ m sure you can use some other type of mushroom with good results.



PASTA CON PORCINI E MELANZANE or PASTA WITH PORCINI AND EGGPLANT.
4 servings

400-500 g/14,1 -17,6 oz pasta
300 g/ 10,5 oz porcini mushrooms, I had some in my freezer.
2 not too big eggplants
5 cm/ 2 in leek or 1 small onion
1 dried peperoncino (or some other type of chili pepper) if you want to add some heat
1-2 tblsp chopped parsley
Salt
Olive oil

- Cut the eggplant into 1 cm thick slices, put them on baking paper and bake them in a pre-heated oven (150°C/300°F) for 30-45 minutes. They are supposed to be light brown and feel dry to the touch.
- Fry the leek gently in some olive oil together the peperoncino for a couple of minutes before you add the porcini.
- Leave them to fry for 10-15 minutes. Add salt and stir now and then.
- When the eggplant is ready, cut the slices into 4-5 pieces before you add them and the parsley to the porcini. Fry for 3-5 minutes.
- Add the pasta, stir well and serve it!