FARFALLE WITH EGGPLANT, TOMATO AND CHAMPIGNON RAGOUT
1/3 cup extra virgin olive oil
1 small head of garlic, minced
2 medium size red onions, chopped
5 cups eggplants, diced medium
2 large beefsteak tomatoes, peeled, deseeded and chopped
1 large red bell pepper, diced small
2 cups champignon mushrooms, diced medium
1 1/2 teaspoons dried oregano
2 tablespoons chopped fresh basil or 1 teaspoon dried
2 cups garlic and herbs flavored tomato sauce
1 cup vegetable stock
salt and cracked black pepper to taste
1 teaspoon sugar
500 grms farfalle pasta, pre-cooked (al dente)
grated parmesan cheese (optional)
Italian flat-leaf parsley, chopped
1. In a large saute pan, over medium heat, saute onions, garlic and bayleaf in extra virgin olive oil until aromatics are softened (about 5 mins.)
2. Add the red bell peppers, eggplants, champignon mushrooms and dried herbs. Saute until eggplants are tender (about 8-10 mins).
3. Add the tomatoes, flavored tomato sauce and vegetable stock. Season with salt, cracked black pepper and sugar (to balance the acidity of the tomatoes). Simmer for 10 minutes. Turn off heat.
4. To serve, spoon ragout over cooked farfalle pasta and sprinkle with grated parmesan cheese and chopped parsley.
Buon Appetito! - jeannie :)