¾lbmixed mushrooms (like portobello, shiitake, or button)chopped, 340 g
3clovesgarlicminced
1tspdried oregano
½tspred pepper flakes
¼cupdry red wine60 mL
128-oz canSan Marzano tomatoes790 g
1lbuncooked rigatoni pasta450 g
¼cupchopped fresh basil
To serve: fresh grated parmesanomit for vegan option
Instructions
Prep: Preheat oven to 450°F (232°C). Line a baking sheet with foil and coat with nonstick cooking spray.
Eggplant: In a large bowl, toss eggplant with 2 Tbsp of the oil, ¼ tsp of salt, and pepper. Transfer to the baking sheet and roast for about 15 minutes, stirring halfway, until tender and golden.
Sauce: Heat remaining 2 Tbsp of oil in a large skillet over medium heat. Add the onion, mushrooms, and remaining ¾ tsp salt. Cook, stirring often, until mushrooms sweat and moisture evaporates, about 8 minutes. Add the garlic, oregano, and red pepper flakes, cooking for 1 minute. Stir in the wine, cooking for 1 minute. Use your hands to crush the tomatoes as you add them to the skillet. Lower heat and simmer for 10 minutes.
Pasta: Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and add the rigatoni. Cook according the package instructions, until tender but slightly al dente. Drain and place in serving bowl.
Assemble: Stir roasted eggplant and basil into the sauce. Ladle sauce over pasta, finishing with fresh parmesan cheese.