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Curry Seafood With Creamy White Sweet Potatoes

Source: Dorian West/ Tiffany Bacon / Dorian West & Tiffany Bacon/ Radio One


¼ cup extra virgin olive oil

1 cup fresh basil leaves, rough chopped

1 yellow or brown onion, chopped

8 oz white mushrooms, sliced

2 whole eggplant, cut into cubes

4 oz mozzarella cheese, cut into cubes

28 oz canned whole tomatoes, (1 large can)

1 lb linguine

4 oz fresh mozzarella, rough chopped


  1. Heat a large skillet over medium heat for 2 minutes. Add olive oil, onion, and a pinch of salt and saute for 2 minutes. Add eggplant, mushrooms, and garlic and cook for about 10 minutes, stirring occasionally. Season again with salt & pepper. Pour the juice from the canned tomatoes into the skillet, then break up the tomatoes with your fingers and add those too. Cook for another 5 minutes (while pasta is cooking), then stir in half the fresh basil and the regular mozzarella cheese cubes.

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