3 tablespoons olive oil
1-1/2 pounds eggplant, ends trimmed and cut into 1/2" cubes
1 medium onion, chopped
3 cloves garlic, minced
3 ounces shiitake mushrooms, sliced
4 medium crimini mushrooms, chopped
1 (28-ounce) can diced tomatoes with juice
1 teaspoon salt
1 teaspoon dry basil
1 teaspoon dry oregano
1 pound penne pasta, or same size pasta of your choice
1. Heat oil in large skillet or pot on medium heat. Add eggplant, onion, garlic, and mushrooms. Cook until eggplant begins to get tender.
2. Add diced tomato with juice, salt, basil and oregano. Simmer. Cook until eggplant is soft.
3. While eggplant mixture is simmering cook pasta according to packaged directions and drain. When pasta is done, toss with eggplant sauce, serve, and enjoy! Also the left-overs are very delicious reheated or cold like a pasta salad!
Source of recipe: I found the recipe called Pasta Norma on Parents.com. So I added a few things and made it my own! Any suggested to make it better would be greatly appreciated!!