Instructions
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1
Cut the eggplant into 1/2" cubes, place in a colander and sprinkle with salt.
2
Let rest , rinse under cold water and wipe dry with paper towels.
3
olive oil in a large skillet.
4
Cook the eggplant over moderate heat, stirring occasionally for .
5
Remove and set aside.
6
Add remaining oil to the pan.
7
Add the onion, garlic and pepper and cook over moderate heat .
8
Add the mushrooms, tomatoes and eggplant and cook another .
9
Add basil and salt and pepper to taste.
10
Cook another .
11
Serve hot over pasta.
12
Ronnie Fein directs the Ronnie Fein School of Creative Cooking in Stamford.
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