Eggplant (Aubergine) Con Penne

Total Time
Prep 15 mins
Cook 45 mins

Eggplant con penne

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
  3. Arrange in a single layer on a baking sheet.
  4. Bake at 425 for 15 minutes stirring once.
  5. Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
  6. Add onions; saute' 5 minutes.
  7. Add 1/2 teaspoon salt and garlic.
  8. Saute' 1 minute.
  9. Stir in wine, tomatoes, and bay leaf.
  10. Bring to a boil.
  11. Reduce heat to med and cook 20 min, stirring occasionally.
  12. Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
  13. Cook 2 minutes.
  14. Serve over pasta.
Most Helpful

I love vegetarian cuisine and this recipe was so delicious. The roasted eggplant and wine-tomato sauce were well seasoned and had a perfect saucy consistency. My husband and I sure enjoyed it and he took the left-overs to work for lunch. It's pretty healthy too. Thanks Cocoa.

ratherbeswimmin' June 17, 2003

Made this for dinner last night. It was fantastic! I used diced tomatoes instead of stewed tomatoes but I doubt that changed the flavor much. It smelled so good while it was cooking. This will be added to my favorites, fix often list. Thanks, Cocoa, for a tasty, healthy recipe.

beancooker June 13, 2007

Oh no. Thank *you* so much for trying it! I'm glad you liked it!

Cocoa June 18, 2003