The concentrated richness of a duxelles made from Agaricus fuscofibrillosus spreads throughout this dish, carried by the neutrality of the eggplant and an abundance of fresh herbs. Any duxelles made from agarics, boletes, or morels will work in this recipe, imparting its own unique qualities.
Chop the eggplant into half-inch cubes. Begin heating a pot of water for the pasta. In a large frying pan or wok, sautée the garlic and onions in oil until they begin to turn light brown. Add the chopped eggplant and duxelles, chicken broth, oregano, and parsley. Reduce the broth for 20 - 30 minutes. Add the wine and continue reducing. When the moisture is almost gone from the eggplant mixture, add the capellini pasta to the large pot of water, which should be boiling by now. Cook for about 3 minutes, until al dente. While the pasta is cooking, add the fresh basil to the eggplant mixture and remove from heat. Drain the pasta, distribute the pasta onto plates, and spoon some of the eggplant on top. Garnish with a fresh basil leaf and Romano cheese, if desired. Makes two large servings or four small.