Pasta with Eggplant and Tomato Sauce

• 1 serving Pasta
• 1 small Eggplant, slim Japanese type
• 1 dash Shimeji mushrooms
• 200 grams Canned whole tomatoes
• 2 tsp Anchovy paste
• 1 tsp Garlic, finely chopped
• 1 Red chili peppers, sliced into rounds
• 1 Salt and pepper
• 1 Olive oil

1. Chop the eggplant into bite-size pieces, saute in a generous amount of olive oil, and season with salt and pepper.
2. When golden brown, transfer to a dish.
3. Add more olive oil to the pan, then saute the garlic and red chili peppers on low heat.
4. Add the anchovy paste and shimeji mushrooms.
5. Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.
6. Toss with the freshly boiled pasta and it's done.

pasta, slim japanese type, mushrooms, tomatoes, anchovy paste, garlic, red chili peppers, salt, olive oil

Taken from cookpad.com/us/recipes/150171-pasta-with-eggplant-and-tomato-sauce (may not work)