Eggplant, Mushroom, And Gorgonzola Cheese Pasta

• 1 ounce Dried Porcini mushrooms
• 1/2 cup Red wine
• 2 tablespoons Extra virgin Olive Oil
• 2 Large shallots, chopped fine
• 3 Large cloves of garlic, minced
• 1 Red or Yellow pepper, chopped
• 8 ounces Cremini mushrooms, finely chopped
• 1/4 cup Sun dried tomatoes, packed in oil, drained, finely chopped
• 1 tablespoon Sun Dried Tomato Olive Oil from the drained tomatoes
• 1 Large, or 2 small eggplants, skin on, finely diced
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 ounces Crumbled Gorgonzola or Goat Cheese
• 2 tablespoons Fresh basil leaves, chopped
• Parmesan cheese to serve
• 16 ounces Favorite pasta: penne, fusili, etc. Boiled according to directions and drained.

1. Add the Porcini mushrooms to the red wine and let them reconstitute for 30 minutes. Strain through a coffee filter or fine mesh strainer to remove the grit and reserve the wine.
2. Over medium heat, sweat the shallots, yellow pepper, and garlic in the olive oil for 2 minutes.
3. Add the Sun dried tomato oil, sun dried tomatoes, chopped porcini and cremini mushrooms, eggplant, salt,and peppers and saute for 10-12 minutes over medium heat until the eggplant is soft and the liquid is nearly evaporated.
4. Turn the heat down to med-low, add the wine and let it evaporate - 2 minutes, stirring occasionally.
5. Add the cheese, stir until melted and turn off the heat.
6. Add the basil, adjust seasonings, and spoon over pasta.
7. Sprinkle with freshly grated Parmesan to serve.

porcini mushrooms, red wine, extra virgin olive oil, shallots, cloves of garlic, red, cremini mushrooms, tomatoes, olive oil, eggplants, kosher salt, freshly ground black pepper, red pepper, cheese, fresh basil, parmesan cheese, favorite pasta

Taken from food52.com/recipes/9942-eggplant-mushroom-and-gorgonzola-cheese-pasta (may not work)