Ingredients
- 12 penne
- 1 eggplant
- 1 onion
- 1 bay leaf (dried)
- 1 1/2 c tomato sauce
- 1/2 cup cooking water
- 1/4 c dry wine (red)
- 1/2 c mushrooms (thin sliced white)
- 3 tb olive oil
- 2 tablespoons olive oil
- 1 t oregano (dried)
- 1 t basil (dried)
- some pepper to
sauce is too thick, slowly pour in a little reserved water. Remove bay leaf and discard. Stir in penne and cheese. Cook, stirring, until cheese is melted. Season with salt and pepper. Serve hot.
