Recipe courtesy of alicia0725
1 medium to large sized eggplant, peeled and cubed
10-12 white or small Portobello mushrooms, sliced
1 large tomato, cubed
14 sun dried tomatoes, cut into fourths
1 vegetable bouillon cube
1/2 box of rigatoni pasta
2 tsp. of extra virgin olive oil
1/2 c of grated low moisture mozzarella cheese
Grated parmesan cheese to sprinkle on top
Bring water to a boil and add pasta when at a boil. Cook pasta for about 8 min and set aside.
Boil another 1 1/2 cups of water. Place the bouillon cube in the water when it is boiling. Set aside.
In a large frying pan, heat oil. Sauté the eggplant, mushrooms, and sun dried tomatoes. Add the bouillon cube mixture and tomatoes. When the vegetables are tender, add the pasta. Add the mozzarella cheese and cook until melted. Serve hot and sprinkle with parmesan cheese.
1 medium to large sized eggplant, peeled and cubed
10-12 white or small Portobello mushrooms, sliced
1 large tomato, cubed
14 sun dried tomatoes, cut into fourths
1 vegetable bouillon cube
1/2 box of rigatoni pasta
2 tsp. of extra virgin olive oil
1/2 c of grated low moisture mozzarella cheese
Grated parmesan cheese to sprinkle on top
Bring water to a boil and add pasta when at a boil. Cook pasta for about 8 min and set aside.
Boil another 1 1/2 cups of water. Place the bouillon cube in the water when it is boiling. Set aside.
In a large frying pan, heat oil. Sauté the eggplant, mushrooms, and sun dried tomatoes. Add the bouillon cube mixture and tomatoes. When the vegetables are tender, add the pasta. Add the mozzarella cheese and cook until melted. Serve hot and sprinkle with parmesan cheese.
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