Sautéed Eggplant Penne With Sunburst Chili Sauce
photo by IOjaw
- Ready In:
- 23mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic paste
- 1 eggplant (coarsely julienned)
- 1 tablespoon balsamic vinegar
- 1 tablespoon walnuts (crushed)
- 2 cups chili (I used my leftover Sunburst Chili)
- penne
- grated parmesan cheese
- chopped fresh basil
directions
- Prepare penne according to directions on package.
- Meanwhile, place olive oil in heated frying pan then add garlic, eggplant, vinegar and walnuts Cook until eggplant is translucent.
- While eggplant is cooking, quickly puree chili in a food processor.
- Place in a container and heat in microwave for approximately 3 minutes.
- Drain pasta and quickly mix with eggplant in frying pan.
- Remove from heat and place in serving dish.
- Top with desired amount of chili, Parmesan, and basil.
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RECIPE SUBMITTED BY
Just A Wife who enjoys both local foods available for take-out and experimenting with various foods to create fusion dishes.