Linguine with Mom's Eggplant-and-Mushroom Sauce

• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 pound mushrooms, coarsely chopped
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 1 1/4 teaspoons salt
• 1/8 teaspoon cayenne
• 3/4 teaspoon dried thyme
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1/2 cup canned low-sodium chicken broth or homemade stock
• 3/4 pound linguine

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Increase the heat to moderately high and add another tablespoon of the oil to the pan.
4. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
5. Reduce the heat to moderate.
6. Add the remaining tablespoon of oil to the pan.
7. Stir in the eggplant and cook, stirring occasionally, for 5 minutes.
8. Add the salt, cayenne, thyme, tomatoes, and broth.
9. Bring to a simmer.
10. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
11. Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
12. Drain; toss with the sauce.

olive oil, onion, mushrooms, eggplant, salt, cayenne, thyme, tomatoes, chicken broth, linguine

Taken from www.foodandwine.com/recipes/linguine-moms-eggplant-and-mushroom-sauce (may not work)