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Penne Con Funghi E Melanzane

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“This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish.”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
4 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. After 1 hour clean the eggplant under cold running water and pat dry.
  3. Chop the eggplant and mushrooms into cubes.
  4. 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.
  5. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
  6. Meanwhile cook the pasta according to a package instructions.
  7. 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.

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