Ingredients for - Linguine with Mom's Eggplant-and-Mushroom Sauce
How to cook deliciously - Linguine with Mom's Eggplant-and-Mushroom Sauce
1. Stage
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
2. Stage
Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
3. Stage
Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.
4. Stage
Wine Recommendation: Pasta almost always brings us back to Italy and her bountiful variety of wines. A Dolcetto d'Alba, light and fruity but with firm tannins, is what you want to perfectly offset the traditional flavors and high acidity of the sauce.
