• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Penne with Eggplant Sauce

  • Recipe Submitted by on

Category: Vegetarian, Main Dish, Pasta

 Ingredients List

  • 1 lb Penne (short, tubular pasta
  • -with pointed tips--vegan
  • -versions are available)
  • 5 tb Olive oil
  • 1 md Eggplant; peeled and diced
  • 4 Garlic cloves; minced
  • 1/4 ts Dried red pepepr flakes
  • 35 oz Imported plum tomatoes;
  • -roughly chopped and drained
  • 1/2 ts Salt
  • Pepper to taste
  • 1 1/2 tb Parsley, fresh; minced

 Directions

Set all of the ingredients in front of you near the stove.

Bring alarge pot of water to a boil. Add thepenne and cook until al
dente-tender yet slightly firm to the bite, about 12-15 mintues.

While the water is being broght to a boil you can begin the sauce. In a
large skillet heat 2 tbs of the oil over medium-high heat until hot but not
smoking.
Add half of the eggplant and cook until almost tender.
Toss freuently and do not add any more oi; just keep tossing if the
eggplant begins to stick. When done remove onto a platter. Add 2 more
tablespoons of oil and repeat with the remaining eggplant.

Add the tomatoes,salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the eggplant is
tender, about 7-10 minutes. Keep the sauce hot over low heat if the pasta
is not done yet.

Drain the pasta in a colander. Return it to the pot or a warm serving bowl
and add the sauce. Toss. Add the parsley and toss again. Serve immediately.

From the files of DEEANNE


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?