Ingredients
The following ingredients have 6 Servings
- 3 tablespoons olive oil (divided)
- 4 shallots (chopped in slices)
- 3 small eggplants (I used graffiti eggplant, cut in chunks with skins on)
- 10 ounces sliced mushrooms
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- 1 teaspoon salt
- 28 ounces diced tomatoes
- 14.05 ounces diced tomato
- 8 ounce box of Tresomega fusilli pasta (gluten-free)
- 8 ounce box of Tresomega penne pasta (gluten-free)
- 2 tablespoons Salt (for pasta water)
