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    You are in: Home / Recipes / Penne With Eggplant (Aubergine) Recipe
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    Penne With Eggplant (Aubergine)

    Penne With Eggplant (Aubergine). Photo by vigilant20

    1/1 Photo of Penne With Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Vino Girl's Note:

    From Cooking Light March 2006

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions, omitting salt and fat. Drain well.
    2. 2
      Meanwhile heat oil in a large skillet over medium-high heat until hot.
    3. 3
      Add eggplant and onion; sauté 8 minutes or until onion is browned.
    4. 4
      Stir in garlic; sauté 3 minutes.
    5. 5
      Add salt, pepper, and pasta sauce; bring to a simmer.
    6. 6
      Reduce heat, and cook 5 minutes.
    7. 7
      Remove from heat; stir in basil.
    8. 8
      Toss eggplant mixture with pasta.
    9. 9
      Sprinkle with 1 cup cheese; toss gently.
    10. 10
      Top evenly with remaining 1/2 cup cheese.

    Ratings & Reviews:

    • on August 08, 2009

      55

      This was a great, delicious, restaurant-quality dish. My husband loved it and is not a big eggplant fan. He said to definitely keep this recipe and make it again... I will! As with some other eggplant parmesan recipes, I took some reviewers suggestion to peel the eggplant as well as salt the slices and put them in a colander to "sweat" out the bitter juices for 20 minutes then rinse them off. I cubed it after that. I may try it another time without doing that to see if it makes a difference. I only had a little fresh basil and used mainly dry basil. I used organic pasta (Muir Glen, Bolognese variety... I'm not even sure where I bought it) and it was perfect (I think Ragu or Prego would work fine too). The crushed red pepper gives it just the right amount of bite. Mmmmm! Thanks Vino Girl

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2010

      55

      This is a fantastic recipe. I salted the eggplant slices and let them sit for an hour before rinsing, cubing and squeezing the extra water out. I also added some red wine to the sauce, left out the basil (didn't have any) and tossed in some fresh mozzarella before serving. This is definitely going into regular rotation at our house! Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2010

      45

      Pretty good, extra points for being easy. I think the way this turns out depends A LOT on the jar of sauce that you use, so I suggest using something high end and fancy. It's a nice weeknight meal that I can whip together quick, so we'll be eating again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Penne With Eggplant (Aubergine)

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 316.1
     
    Calories from Fat 74
    23%
    Total Fat 8.3 g
    12%
    Saturated Fat 3.6 g
    18%
    Cholesterol 16.5 mg
    5%
    Sodium 580.6 mg
    24%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 7.6 g
    30%
    Sugars 1.7 g
    7%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    fat free pasta sauce

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