Portobello Mushroom Spaghetti

Name: Portobello Mushroom Spaghetti
Total time: 30 min
Yield: 4
Ingredients: 325g spaghetti; 3 tablespoons olive oil; 4 cloves garlic with skin; 2 medium eggplants cut into cubes; 2 tomatoes, peeled and seeded, diced; 4 large portobello mushrooms, sliced; 4 whole rosemary sprigs; 2 tablespoons French shallots; Salt; 1 tablespoon parsley; 2 tablespoons grated pecorino

1
325g spaghetti
2
3 tablespoons olive oil
3
4 cloves garlic with skin
4
2 medium eggplants cut into cubes
5
2 tomatoes, peeled and seeded, diced
6
4 large portobello mushrooms, sliced
7
4 whole rosemary sprigs
8
2 tablespoons French shallots
9
Salt
10
1 tablespoon parsley
11
2 tablespoons grated pecorino

Ingredients

1
325g spaghetti
2
3 tablespoons olive oil
3
4 cloves garlic with skin
4
2 medium eggplants cut into cubes
5
2 tomatoes, peeled and seeded, diced
6
4 large portobello mushrooms, sliced
7
4 whole rosemary sprigs
8
2 tablespoons French shallots
9
Salt
10
1 tablespoon parsley
11
2 tablespoons grated pecorino

Directions

1
Cook spaghetti in a large pot with boiling salted water until al dente (1)
2
While that's cooking, heat the olive oil in a skillet and sauté the garlic
3
Add the eggplant and cook until tender
4
Add the tomato, mushroom, rosemary, and shallots, being careful not to break apart (2)
5
Sauté quickly, stirring all the ingredients together (3)
6
Season with salt to taste
7
Drain the spaghetti and place it in the skillet over the sauce
8
Season with salt, parsley, and pecorino (4)
9
Garnish with fresh herbs (5) and serve immediately.