Mushroom & Eggplant Rigatoni
3 Eggplants
1 tsp Sea Salt
20 g Dried porcinin mushrooms
120 ml Extra virgin olive oil
2 Cloves garlic, finely chopped
2 Red chillies, finely chopped
1 tbsp Thyme leaves, chopped
1 tbsp Oregano leaves, chopped
400 g Rigatoni
50g Freshly grated parmesan
Method
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Cut the ends off the eggplants and peel them, then cut into 1cm cubes.
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Place in a colander over the sink, sprinkle with sea salt and leave for 40 minutes to sweat out any bitter juices. Rinse the salt from the eggplant and pat dry with paper towels.
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Meanwhile, soak the porcini in warm water for 20 minutes. Drain and squeeze out the excess moisture, then pat dry with paper towels. Chop and set aside.
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Heat the olive oil in a heavy-based frying pan over low heat, add the garlic and chilli and stir with a wooden spoon until the garlic just starts to change colour. Add the mushroom and eggplant, season with salt and mix thoroughly. Saute over medium heat for 10 minutes, then stir in the thyme and oregano.
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Meanwhile cook the rigatoni in plenty of boiling salted water until al dente. Drain, then add to the sauce and toss gently to coat. Sprinkle with parmesan and serve immediately.
