Penne with Eggplant

Penne with Eggplant

18
Jenn 0

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

35 m servings 838 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 118.7g
  • 38%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ad...

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 ad...

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 ...

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 ha...

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 w...

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 Parmesa...

This was just okay. I had higher expectations I guess. The eggplant was too tough after cooking it, maybe if you peel the skin and then cook it will be more tender? Also, this dish could def use...