Eggplant Penne Recipe

Yield: Makes 5 servings (serving size: 1 cup sauce and 1 cup pasta)


  1.     4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces)
  2.     3 tablespoons olive oil, divided
  3.     1 1/2 cups finely chopped onion
  4.     3/4 teaspoon salt, divided
  5.     2 garlic cloves, minced
  6.     1 cup shiraz or other spicy dry red wine
  7.     1 (28-ounce) can whole tomatoes, undrained and chopped
  8.     1 bay leaf
  9.     1/4 cup kalamata olives, pitted and chopped
  10.     1/4 cup chopped fresh or 1 tablespoon dried basil
  11.     1/4 cup chopped fresh or 1 tablespoon dried parsley
  12.     2 tablespoons chopped fresh or 2 teaspoons dried thyme
  13.     1/4 teaspoon black pepper
  14.     5 cups hot cooked penne


Preheat oven to 425°.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.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.


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