Pasta with Eggplant, Portobella, and Tomatoes | Food Stuff
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Cooking tools:
- Microplane
- Saute pan
- Grater
- Microwave
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Colander
- Stove
- Wooden spoon
- Plate
- Paper towel
- Kitchen towel
Ingredients
- Freshly ground black pepper
- 1 (28-ounce) can whole tomatoes, drained and roughly chopped
- 1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes
- 2 teaspoons chopped fresh thyme leaves
- 3 medium cloves garlic, grated on a microplane (about 3 teaspoons)
- Kosher salt
- 1 tablespoon lemon juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- Parmigiano-reggiano
- 3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices.
- 1 pound short pasta such as rotini or gemelli
- 2 tablespoons unsalted butter
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