Penne with Eggplant Recipe - Allrecipes.com
Penne with Eggplant Recipe
  • READY IN 35 mins

Penne with Eggplant

Recipe by  

"Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2010

Great recipe! I used 1/2 an eggplant, and also 1/2 a zucchini, the two were great together. Instead of tomato paste, i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall, a very easy and delicious recipe!

 
Most Helpful Critical Review
Aug 31, 2010

Since it's August, I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes, and it went over well with the family. I also added a medium onion to give it a bit of added texture.

 
Aug 09, 2010

pretty good, the recipe is vague on what size the "small pieces" of eggplant should be, the sauce is kind of bland, and tastes strongly of plain tomato sauce, but it was fast and used what we had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour.

 
Jul 15, 2011

Very easy for my first time cooking eggplant. I cut up the eggplant fairly small and though and it still took over 14 min to seem fully cooked.

 
Sep 06, 2011

Really yummy. I ended up making it a little different, but used this as my base recipe and it was really good. I just used jarred tomato basil sauce and diced sun dried tomatoes because that's what I had. Also added onion and zucchini. Delish!

 
Sep 21, 2011

Wonderful, quick, all the ingredients normally on hand. I did add 12 ounces of ground beef sauteed before adding the eggplant and garlic. Also used leftover brown rice instead of the pasta.

 
Jan 31, 2012

Fixed this tonight. I did not have any sundries tomato paste so I substituted fresh tomatoes. It was great.

 
Feb 08, 2012

We'll go back and make variations on this one! We used a jarred marinara sauce instead of the tomato called for, and added mushrooms. The end result was wonderful, especially topped with Parmesan.

 

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Nutrition

  • Calories
  • 838 kcal
  • 42%
  • Carbohydrates
  • 118.7 g
  • 38%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 14.4 g
  • 57%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 1771 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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