Ingredients
3tbspolive oil
1onion
½lbmushrooms
1eggplant
1¼tspsalt
tspcayenne
¾tspdried thyme
1¾cupcanned crushed tomatoes,(one 15 oz can), in thick puree
1/2cupchicken broth,canned, low sodium, or homemade stock
3/4lb.linguine
Preparation
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat.
Add the onion and cook, stirring occasionally for about 5 minutes until the onion is translucent.
Increase the heat to moderately high and add another tablespoon of oil to the pan. Add the mushrooms and cook, stirring for 3 to 5 minutes until golden brown.
Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan.
Stir in the eggplant and cook for 5 minutes, stirring occasionally.
Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer.
Reduce the heat and simmer, covered for about 30 minutes until the eggplant is very tender.
Meanwhile, in a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain, then toss with the sauce.
