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Easy Penne and Eggplant
(5 Votes)
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- SERVES
- 6
- COOK TIME
- 30 Min
As the end of summer arrives, so does an abundance of garden eggplant, so Easy Penne and Eggplant is a super way to help us use up some of this year's crop in a fresh-tasting dish that's good hot or cold.
What You'll Need
- 1 pound penne
- 2/3 cup olive oil, divided
- 1 pound eggplant, cut into ½-inch pieces (2 small eggplants)
- 1 small onion, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tomatoes, chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese
What to Do
- In a large pot, cook penne according to package directions. Drain, rinse, and drain again.
- Place penne in a large bowl and toss with 2 tablespoons oil; set aside.
- In the same pot, heat remaining oil over medium-high heat. Saute eggplant and onion 10 to 12 minutes, until lightly browned.
- Add salt, pepper, garlic powder, and oregano, and saute for an additional 3 to 5 minutes.
- Add tomatoes and basil, and toss gently with penne until heated through. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until ready to serve.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 537
- Calories from Fat 236
- Total Fat 26g 40 %
- Saturated Fat 3.7g 18 %
- Trans Fat 0.0g 0 %
- Protein 11g 23 %
- Amount Per Serving % Daily Value *
- Cholesterol 1.5mg 0 %
- Sodium 321mg 13 %
- Total Carbohydrates 64g 21 %
- Dietary Fiber 6.1g 24 %
- Sugars 6.1g 0 %
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renegade159 4550369
Aug 13, 2012
It is my experience, in cooking pasta recipes for all of my life....that you would need more than 2 tomatoes for this recipes! It will be too dry!! I would use the 2 fresh tomatoes, and a 15. oz of canned chopped tomates, as well. I LIKE a lot of sauce, but, for this recipe...this would seem more appropriate!!
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