3 GREAT WAYS WITH... MUSHROOMS

Who isn’t mad for mighty mushies?

Mushroom and Eggplant Penne Serves 4, Prep and Cook 25 mins

375g penne rigate pasta 2 tblsps olive oil

1 onion, finely chopped 2 cloves garlic, crushed 250g button mushrooms,

quartered

1 large eggplant (600g),

cut into 2cm cubes 500g jar pasta sauce

with red wine Grated parmesan and fresh

basil leaves, to serve

1 Cook pasta in a stockpot of boiling, salted water until tender. Drain. Cover to keep warm.

2 Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion, garlic, mushrooms and eggplant. Cook, stirring occasionally, for 8 to 10 minutes, or until eggplant is tender.

3 Stir in sauce and ¾ cup water. Season with salt and pepper. Bring to boil. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened. Add pasta. Stir until heated through. 4 Serve sprinkled with parmesan. Garnish with basil.