Heat oil in a dutch oven on medium-low. Cube eggplant and add to hot oil with a generous pinch of salt; allow to sautee uncovered while chopping the rest of the veg, stirring occasionally.
Once veg is all chopped and eggplant has significantly browned, add in garlic paste, tomato paste, onions, mushrooms, celery, and stir. Taste-test and adjust salt level: it should be a little bit saltier than you'd want to eat it. Cover.
Sautee covered for about 5-10 minutes, stirring occasionally, until veggies have left significant browning on the bottom of the dutch oven.
Add a splash of sherry and deglaze the pot (scraping with a wooden turner works best), then add paprika, mustard, thyme, and 10-12oz water. Allow to come up to a vigorous boil, then add pasta, stir, and cover.
Allow to cook, covered, for 9 minutes, stirring in 3 minute intervals. At 9 minutes, uncover and allow to cook uncovered for another 3 minutes. Check pasta for doneness--it should be just on the firm side of al dente; if so, turn off heat and allow to cool uncovered for another 3 minutes.
Optional: add a tablespoon of sour cream per serving and stir in to "Stroganoff-ize" the sauce. This may be done at any time between adding the pasta to service at table.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Quick Eggplant Pasta Casserole recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
