MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Eggplant Bolognese
Categories: Vegetqbles, Sauces, Herbs, Pasta, Mushrooms
     Yield: 4 Servings

          Salt & pepper
     6 tb Extra-virgin olive oil
     1 lb Italian eggplant (4 c);
          - peeled, chopped in
          - 1/4" pieces, packed
     6 oz Cremini or white button
          - mushrooms (2 c);
          - fine chopped
   1/2 c  White onion; fine chopped
   1/2 c  Carrot; fine chopped
     3 cl Garlic; minced
     2 tb Tomato paste
     3 c  Mushroom broth
     1 c  Canned whole tomatoes;
          - crushed with your hands
     1 ts Dried oregano
     1    Basil sprig & chopped basil;
          - for garnishing
     1 lb Rigatoni, fusilli, or other
          - short pasta
     2 tb Unsalted butter
          Fresh grated Parmesan;
          - for serving

 Bring a large pot of salted water to a boil over high.

 In a large Dutch oven or other heavy lidded pot, heat 2 tb of the
 oil over medium-high. Add half of the eggplant, season with salt
 and pepper and cook, stirring occasionally, until softened and
 lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust
 heat to medium and repeat with 2 tb of the oil and the remaining
 eggplant, transferring the eggplant to the plate.

 Add the remaining 2 tb oil and the mushrooms to the pot. Season
 with salt and pepper and cook, stirring occasionally to scrape up
 any browned bits, until golden, 5 minutes. Add onion and carrot,
 season with salt and pepper and cook, stirring occasionally, until
 onion is softened, 3 minutes. Adjust heat to low, add garlic and
 tomato paste and stir until caramelized, about 2 minutes.

 Stir in broth, tomatoes, oregano, basil sprig, and the browned
 eggplant, then bring to a boil over medium-high. Cover, adjust heat
 to medium and cook, stirring occasionally, until eggplant is very
 tender, 15 minutes. Uncover and cook, stirring and mashing half of
 the eggplant, until sauce is thickened, 2 minutes.

 While the sauce comes to a boil, drop pasta in the boiling water
 and cook according to package directions until al dente. Reserve
 1 cup of the pasta water before draining.

 Add pasta, butter, and 1/2 cup of the pasta water to the eggplant
 mixture and cook, stirring vigorously, until pasta is nicely coated
 and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.

 Divide pasta among bowls. Top with chopped basil and cheese; serve
 warm.

 Recipe by Kay Chun

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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