Ingredients
3 tbsp. olive oil
1 onion
1/2 lb. mushrooms
1 eggplant
1 1/4 tsp. salt
tsp. cayenne
3/4 tsp. dried thyme
1 3/4 c. canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 c. canned low-sodium chicken broth or homemade stock
3/4 lb. linguine
Preparation
Step 1In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.Step 2Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.Step 3Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.Step 4Wine Recommendation: Pasta almost always brings us back to Italy and her bountiful variety of wines. A Dolcetto d’Alba, light and fruity but with firm tannins, is what you want to perfectly offset the traditional flavors and high acidity of the sauce.
