375 g penne pasta
2 tblsp olive oil
250 g button mushrooms quartered
2 cloves garlic finely chopped
1 eggplant cut into 2cm cubes
400 g can chopped tomatoes
¾ cup red wine
1 cup water
1 tblsp drained capers
¼ cup grated Parmesan to serve
- Cook pasta in boiling, salted water until tender. Drain.
- Heat oil in a deep, non-stick frying pan over medium heat. Add mushrooms, garlic and eggplant. Cook, stirring occasionally, for about 8 minutes, or until soft.
- Add tomatoes, wine and water. Simmer for 12 to 15 minutes or until thick. Stir in capers. Season with salt and pepper. Add pasta to sauce in pan. Cook for 1 minute.
- Serve sprinkled with parmesan.