Linguine with Mom's Eggplant-and-Mushroom Sauce

• FAST
• MAKE-AHEAD

Ingredients

1. 3 tablespoons olive oil
2. 1 onion, chopped
3. 1/2 pound mushrooms, coarsely chopped
4. 1 eggplant, peeled and cut into 1/2-inch cubes
5. 1 1/4 teaspoons salt
6. 1/8 teaspoon cayenne
7. 3/4 teaspoon dried thyme
8. 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
9. 1/2 cup canned low-sodium chicken broth or homemade stock
10. 3/4 pound linguine

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
2. Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
3. Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.