From Rachael Ray magazine. A yummy, light summer supper!
2 eggplants (about 2 lbs)
1 lb. linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
8 oz. fresh mushrooms, sliced (my addition)
1 - 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup fresh basil
1. Preheat oven to 350. Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
2. Meanwhile, in a pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and mushrooms and cook, stirring, for 4-5 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
4. Add the pasta and basil; toss to coat. Add the reserved pasta and cooking water as needed.