Penne with Eggplant

Penne with Eggplant

17
Jenn 0

"Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top."

Ingredients

35 m servings 838 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 118.7g
  • 38%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.
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Reviews

17
  1. 24 Ratings

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Since it's August, I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes, and it went over well with the family. I also added a medium onion to give it a bit of ad...

Great recipe! I used 1/2 an eggplant, and also 1/2 a zucchini, the two were great together. Instead of tomato paste, i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended ...

pretty good, the recipe is vague on what size the "small pieces" of eggplant should be, the sauce is kind of bland, and tastes strongly of plain tomato sauce, but it was fast and used what we ha...