Eggpant Calabrese

• 1targe eggplant, peeled and cut into 1 inch cubes
• 1/2teaspoon salt
• 1/3tup extra virgin olive oil
• 2tablespoons butter
• 1tmall onion, chopped
• 2tgarlic cloves, minced
• 1tackage fresh button mushrooms, cleaned and sliced
• Salt and black pepper to taste
• 1t35 ounce) can Tuttorosso(R) Crushed Tomatoes In Thick Puree With Basil
• 1t16 ounce) package bow ties pasta, cooked and drained
• 1tup shredded mozzarella cheese
• Directions

1. Place eggplant in a bowl and sprinkle with salt, stir to coat eggplant with salt. In a skillet heat the olive oil and butter over medium heat. Add onion and garlic, saute until lightly browned. Add eggplant, mushroom, salt and black pepper; cook for 25 minutes or until eggplant is tender.
2. Add TUTTOROSSO(R) CRUSHED TOMATOES in thick puree with basil to eggplant and mushrooms,

eggplant, salt, extra virgin olive oil, butter, onion, garlic, mushrooms, salt, tomatoes, pasta, mozzarella cheese, directions

Taken from www.epicurious.com/recipes/member/views/eggpant-calabrese-52456431 (may not work)