Ribbon pasta gratin with mixed wild mushrooms

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 60 ml olive oil
• 350 g mixed wild mushrooms
• 1 eggplant(s)
• 1 bunch of thyme
• 1 tbsp butter
• 80 g Parmesan, freshly grated
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with eggplant and Parmesan

Cook the tagliatelle in boiling, lightly salted water until al dente. Drain and toss with half of the olive oil. Clean the mushrooms. Rinse the thyme, shake dry, and pick half of the leaves. Rinse and trim the eggplant, quarter it lengthwise, and slice it. Heat the remaining olive oil in a pan and fry the eggplant slices on both sides until lightly browned. Season with salt and pepper. Melt the butter in a second pan and fry the mushrooms for about 4 to 5 minutes. Season with salt and pepper. Mix the eggplant, tagliatelle, thyme leaves, and mushrooms in a baking dish and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C until the cheese is lightly browned. Garnish with the remaining thyme. This goes well with fresh baguette and a well-chilled white wine.