Penne with Eggplant

Penne with Eggplant

12 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Jenn
Recipe by  Jenn

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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 (12)

Rate This Recipe
SteveS
20

SteveS

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 added texture.

cdelemos
12

cdelemos

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 together. Overall, a very easy and delicious recipe!

Scurl
11

Scurl

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 had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 838 cal
  • 42%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 118.7 g
  • 38%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1771 mg
  • 71%

Based on a 2,000 calorie diet

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Eggplant with Salsa Flavor