Penne With Eggplant (Aubergine)

READY IN: 40mins
Recipe by Vino Girl

From Cooking Light March 2006

Top Review by Chef TanyaW

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

Ingredients Nutrition


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

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