Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)
2 cups mushrooms
1 tablespoon chopped rosemary
1 cup chopped onion
2 minced garlic cloves
1/2 cup white wine
1 cup vegetable stock
1/4 cup cream
3 cups dry penne
1 tablespoon butter
Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
After 1 hour clean the eggplant under cold running water and pat dry.
Chop the eggplant and mushrooms into cubes.
In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
Meanwhile cook the pasta according to a package instructions.
Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.