Recipe by Jenn
"Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
eggplant, halved lengthwise and cut into small pieces
olive oil, or more if needed
salt and pepper to taste
sun-dried tomato spread
tomato sauce, or more if needed
chopped fresh basil
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!
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.
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.
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.
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!
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.
Fixed this tonight. I did not have any sundries tomato paste so I substituted fresh tomatoes. It was great.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Eggplant
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 292
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Sautéed onions and peppers are tossed with penne pasta, fresh basil, and cheese.
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.
A gorgeously green spring pasta with asparagus, peas, and fresh mint.