Meaty eggplant is cooked with sun-dried tomato spread and tossed with penne pasta in this quick and filling dish.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
838 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
salt and pepper to taste
3 cloves garlic, chopped
1 (8 ounce) package penne pasta
2 tablespoons olive oil, or more if needed
1 eggplant, halved lengthwise and cut into small pieces
