Eggplant & Mushroom Linguine with Ricotta

• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Butter
• 2 whole Portobello Mushroom Caps, Thinly Sliced
• 1 whole Small Onion, Chopped
• 2 whole Eggplant, Thinly Sliced Coins
• 1/2 Tablespoons Salt
• 1/2 Tablespoons Fresh Ground Pepper
• 2 cloves Garlic, Minced
• 1 can (28 Oz. Size) San Marzano Whole Tomatoes
• 1 can (28 Oz. Size) Tomato Sauce
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1/2 cups Grated Parmesan Cheese
• 1/2 teaspoons Sugar
• 8 leaves Basil, Chiffonade
• 1 pound Linguine Pasta
• 1/2 cups Shredded Mozzarella Chees
• 1/4 cups Ricotta Cheese

1. In a large pot on medium heat, add oil and butter.
2. Saute mushrooms, onions and eggplant until eggplant is soft.
3. Add salt and pepper and garlic.
4. Let garlic cook for about 1 minute.
5. Add whole tomatoes and, with a spoon, break the tomatoes up into pieces.
6. Then add sauce and paste.
7. Sprinkle in garlic powder, onion powder, Parmesan cheese, sugar and a little bit more salt and pepper to taste.
8. Stir in basil and turn heat down to low.
9. Boil water for pasta and cook linguine for about 9-10 minutes.
10. Drain and add to pot with sauce and stir well to comine.
11. Serve with a sprinkle of mozzarella on top and a dollop of ricotta cheese.
12. I like to stir in the ricotta before I take my first bite!

olive oil, butter, mushroom, onion, eggplant, salt, fresh ground pepper, garlic, tomatoes, tomato sauce, tomato paste, garlic, onion powder, parmesan cheese, sugar, basil, mozzarella chees, ricotta cheese

Taken from tastykitchen.com/recipes/main-courses/eggplant-mushroom-linguine-with-ricotta/ (may not work)