Wave 1 - Whole Wheat pasta with Eggplant, Mushrooms and Goat Cheese
Whole Wheat pasta with Eggplant, Mushrooms and Goat Cheese - 4 servings
1 (8 ounce) package whole wheat pasta, cooked til al dente 1 tablespoons olive oil 1 large onion, chopped 2 cloves garlic+, sliced - I use more.. yum 1 (8 ounce) package fresh mushrooms, coarsely chopped 1 eggplant, cut into 1/2 inch cubes 1 can crushed tomatoes in puree - I usually used diced tomatoes 1/2 cup chicken/vegetable stock - use a little less 15 kalamata olives, pitted and chopped - omit if you don't like 1 teaspoon dried thyme 1 1/2 teaspoons salt 1/4 teaspoon crushed red pepper flakes 2 ounces goat cheese (low fat, fat free), cut into large chunks - can also use a low fat, fat free feta * if you need additional moisture while sauteing, either use a little more olive oil of chicken/vegetable stock* * another method is to roaste the eggplant in the oven with a little olive oil and seasoning and then add towards the end of the cooking. I personally prefer the roasted taste more.* Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese. |
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