Penne With Eggplant (Aubergine)
photo by Nourished Homestead
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (16 ounce) package ziti pasta or (16 ounce) package rice penne
- 1 tablespoon olive oil
- 3 cups cubed eggplants
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (26 ounce) jar fat free pasta sauce
- 1⁄3 cup finely chopped fresh basil
- 1 1⁄2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided
directions
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Meanwhile heat oil in a large skillet over medium-high heat until hot.
- Add eggplant and onion; sauté 8 minutes or until onion is browned.
- Stir in garlic; sauté 3 minutes.
- Add salt, pepper, and pasta sauce; bring to a simmer.
- Reduce heat, and cook 5 minutes.
- Remove from heat; stir in basil.
- Toss eggplant mixture with pasta.
- Sprinkle with 1 cup cheese; toss gently.
- Top evenly with remaining 1/2 cup cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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
-
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.
see 3 more reviews
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
<a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>