Pasta with Eggplant and Tomato Sauce

1. 1

   Chop the eggplant into bite-size pieces, saute in a generous amount of olive oil, and season with salt and pepper.

2. 2

   When golden brown, transfer to a dish.

3. 3

   Add more olive oil to the pan, then saute the garlic and red chili peppers on low heat.

4. 4

   Add the anchovy paste and shimeji mushrooms.

5. 5

   Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.

6. 6

   Toss with the freshly boiled pasta and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.