Make Mushroom, Aubergine and Mozarella Linguine

Mushroom, Aubergine and Mozarella Linguine

Ingredients:

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 aubergine, diced

- 8 ounces mushrooms, sliced

- 2 tablespoons tomato paste

- 1/2 teaspoon dried oregano

- 1/4 teaspoon red pepper flakes

- Salt and pepper, to taste

- 1/2 cup white wine

- 2 cups vegetable broth

- 8 ounces linguine

- 8 ounces mozzarella, cubed

- Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.

2. Add the aubergine and mushrooms and cook until softened, about 5 minutes.

3. Add the tomato paste, oregano, red pepper flakes, salt, and pepper and cook for 1 minute.

4. Pour in the white wine and cook until reduced by half, about 3 minutes.

5. Pour in the vegetable broth and bring to a boil.

6. Add the linguine and cook until al dente, about 8 minutes.

7. Add the mozzarella and stir until melted.

8. Serve garnished with fresh parsley. Enjoy!