Eggplant Recipe ✶ Penne with Eggplant

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

Ingredients

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1 eggplant, halved lengthwise and cut into small pieces
• 3 cloves garlic, chopped
• 2 tablespoons olive oil, or more if needed
• salt and pepper to taste
• ¼ cup sun-dried tomato spread
• 1 cup tomato sauce, or more if needed
• 4 leaves chopped fresh basil

Cooking 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.

Nutrition Facts

• calories838.2
• carbohydrateContent118.7 g
• fatContent32.5 g
• fiberContent14.4 g
• proteinContent21.3 g
• saturatedFatContent4.4 g
• sodiumContent1577.4 mg
• sugarContent16.8 g