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4 Serves
95 Mins
Slice the eggplant and arrange the pieces on a plate lined with paper towels. Sprinkle generously with salt and let them sit for 60 minutes to draw out moisture and bitterness.
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Vitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
423 µg / 400 µgCalcium
628 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
331 mg / 420 mgPhosphorus
606 mg / 1,250 mgPotassium
1919 mg / 4,700 mgSodium
2012 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
14 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Rinse the eggplant thoroughly under cold running water to remove excess salt, then pat dry and chop into uniform cubes. Chop the mushrooms into similar-sized pieces.
In a large skillet, heat the cooking oil and butter over medium heat. Add the onion and sauté until translucent and soft.
Add the garlic, rosemary, cubed eggplant, and mushrooms to the skillet. Sauté for 5 minutes, stirring occasionally.
Pour in the wine and cook until the liquid has been mostly absorbed by the vegetables.
Add the stock to the skillet and simmer for 15 minutes. Meanwhile, cook the pasta in a separate pot of boiling water according to the package instructions.
Whisk a small amount of hot pasta water into the heavy cream until smooth. Stir this mixture into the skillet sauce and simmer for an additional 2 minutes.
Season the sauce with salt and black pepper to taste. Serve the sauce over the cooked pasta, garnished with a generous sprinkling of Parmesan or Romano cheese.
45
g90
g25
g
Italian
Italian