For some reason, every summer I start craving portobello mushrooms and eggplant. I'm not sure if it's because they're both so good on the grill (which is sad, because I don't have a grill), if it's because they're in season (though you can get them any time of year at our wonderful new Harris Teeter in the neighborhood). Maybe it's just tradition; who knows. But every summer, all I can think about (besides tomatoes) is portobello mushrooms and eggplant - and preferably a way to eat them both together.
So last night I created a pasta to celebrate the two. As luck would have it, it turned out great and Josh decided it was definitely a make-again. That, added to the fact that it was simple to make, means it will doubtless become a summer favorite. Here's how you make it:
Start a pot of water for pasta - I used linguine.
Thinly slice some eggplant - I used a whole baby eggplant, which was about right for two people - lightly fry it in some olive oil until it's soft and golden brown on both sides. (Side note: eggplants soak up a LOT of oil, so I start with a little bit of oil and add as necessary - if you put in all the oil at once it'll all soak up and you'll have to add even more). Drain the eggplant on paper towels.
In the same pan, saute some roughly-chopped portobello mushroom (we used one big cap and kept the pieces pretty big so you get the juicy, meaty flavor of the mushroom). When the mushrooms start releasing their water, add a chopped tomato (or two - no rules here) and the eggplant.
Let the flavors mellow together for a few minutes, over medium heat, add some chopped rosemary (if you want - garlic would be good to, but a bit heavier) and several cubes of feta cheese. Add some of the pasta water to help create a sauce (using pasta water instead of regular water will add some starch to the vegetables and help the sauce thicken a little bit). Let the vegetables cook until the water evaporates a little and you're left with a sauce that looks like a ragu.
Serve over pasta. Couldn't be easier.