Eggplant Penne

(from lkovarik’s recipe box)

390 Cal, 60 g carbs, 9 g protein, 10 g fat, 8 g sugar

Serves 5 people

Categories: vegetarian

Ingredients

  • 4.5 c eggplant, cubed
  • 3 tbsp olive oil
  • 1.5 c chopped onion
  • .75 tbsp salt
  • 2 cloves garlic, minced
  • 8 oz red table wine
  • 3.5 c canned tomatoes
  • 1 bay leaf
  • .25 c katamala olive
  • 2 tbsp fresh basil
  • .25 c parsley
  • 6 tsp fresh thyme
  • .25 tsp black pepper
  • 1.25 c penne

Directions

  1. Preheat oven to 425°.

  2. Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425° for 15 minutes, stirring once.

  3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

  4. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute.

  5. Stir in wine, tomatoes, and bay leaf; bring to a boil.

  6. Reduce heat to medium, and cook 20 minutes, stirring occasionally.

  7. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes.

  8. Serve over hot cooked pasta.

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