Linguine with Eggplant-and-Mushroom Sauce Recipe

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat.

Add the onion and cook, stirring occasionally for about 5 minutes until the onion is translucent.

Increase the heat to moderately high and add another tablespoon of oil to the pan. Add the mushrooms and cook, stirring for 3 to 5 minutes until golden brown.

Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan.

Stir in the eggplant and cook for 5 minutes, stirring occasionally.

Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer.

Reduce the heat and simmer, covered for about 30 minutes until the eggplant is very tender.

Meanwhile, in a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain, then toss with the sauce.