Ingredients:
1- 8 oz container of baby portobello mushrooms or white mushrooms, sliced
1 bunch of fresh asparagus, approximately 1 pound, snap off hard part of stem, slice the rest diagonally
3 garlic cloves, minced
1 small onion, sliced
1 small eggplant, diced
2 large fresh ripe tomatoes, diced
1 tsp lemon zest
1 pinch red pepper flakes
Extra virgin olive oil
Salt and pepper
In a medium skillet, heat two tablespoons olive oil and add the garlic and onions. Fry for a few minutes and add the diced tomatoes. Simmer until the tomato sauce is cooked, approximately 15 to 20 minutes. Season with red pepper flakes, salt and pepper.
In another skillet, heat one tablespoon olive oil and fry the mushroom and eggplant. You may need to add an additional tablespoon of olive oil. Fry on medium high until starting to caramelize. Add to the tomato sauce. Add another tablespoon of olive oil to the skillet that just cooked the mushrooms and eggplant, and fry the asparagus for a few minutes on medium high, being careful not to overcook. Season with lemon zest and pinch of salt. Add this to the tomato sauce as well.
Serve over pasta (l pound). Serves 4.
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