This is yet another great example of use what you have and cook what you know. This is such a tasty and fairly easy recipe to fill everyone up on a weeknight. Adding a little bit of cream coupled with a little bit of crushed red pepper gives it equal parts smoothness and bite.
For 2-4 servings you’ll need 1/2 lb of Penne pasta, x1 15 oz. can of crushed tomatoes, 1 Tbsp tomato paste, 5 or 6 sliced mushrooms (we used crimini, but any will do), 1/2 eggplant (diced into 1/2″ cubes), 1/4 cup black olives (sliced or roughly chopped), 1/2 small onion (chopped), x2 crushed garlic cloves (chopped), 1/4 cup white or rose wine, x2 Tbsp heavy cream, x1 tsp crushed red pepper, x1 Tbsp dried oregano, x3 Tbsp unsalted butter, olive oil, salt and pepper.
Bring a pot of salted water to a boil for the pasta and cook per the package instructions, generally about 10 mins for non-fresh pasta.
Place 1 Tbsp butter and a little olive oil into a large skillet and swirl over medium heat until butter is melted and combined with the oil. Add chopped onion and garlic. Stir well until just softening – about 3 mins.
Add x2 Tbsp butter, chopped mushrooms and diced eggplant and stir well to coat over medium heat. Add salt and pepper to taste. Turn the flame down a bit and let everything brown a bit – about 5-8 mins.
Add the white wine and turn up the heat so that the liquid evaporates – about 3 mins.
Add crushed tomatoes, tomato paste, oregano, crushed red pepper, olives (optional: add 1/4 cup red wine) and cream. Stir well to combine and allow to simmer over medium/low heat for about 10 mins.
Drain pasta and place in a large serving bowl. Add sauce on top and combine well.
Serve with crusty bread and parmesan cheese.