Eggplant & Mushroom Linguine with Ricotta

In a large pot on medium heat, add oil and butter. Saute mushrooms, onions and eggplant until eggplant is soft. Add salt and pepper and garlic. Let garlic cook for about 1 minute.

Add whole tomatoes and, with a spoon, break the tomatoes up into pieces. Then add sauce and paste. Sprinkle in garlic powder, onion powder, Parmesan cheese, sugar and a little bit more salt and pepper to taste. Stir in basil and turn heat down to low.

Boil water for pasta and cook linguine for about 9-10 minutes. Drain and add to pot with sauce and stir well to comine.

Serve with a sprinkle of mozzarella on top and a dollop of ricotta cheese. I like to stir in the ricotta before I take my first bite!