Ingredients
1 large eggplant, peeled and cut into 1 inch cubes
1/2 teaspoon salt
1/3 cup extra virgin olive oil
2 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1 package fresh button mushrooms, cleaned and sliced
Salt and black pepper to taste
1 (35 ounce) can Tuttorosso® Crushed Tomatoes In Thick Puree With Basil
1 (16 ounce) package bow ties pasta, cooked and drained
1 cup shredded mozzarella cheese
Directions
Preparation
Place eggplant in a bowl and sprinkle with salt, stir to coat eggplant with salt. In a skillet heat the olive oil and butter over medium heat. Add onion and garlic, sauté until lightly browned. Add eggplant, mushroom, salt and black pepper; cook for 25 minutes or until eggplant is tender. Add TUTTOROSSO® CRUSHED TOMATOES in thick puree with basil to eggplant and mushrooms,
