Ingredients
-
1
-
1
-
3
-
1
-
3
-
1
-
1/4
-
1
-
1/3
-
1 1/2
-
-
-
-
-
Directions
Penne With Eggplant Aubergine, From Cooking Light March 2006, This is a fantastic recipe. I salted the eggplant slices and let them sit for an hour before rinsing, cubing and squeezing the extra water out. I also added some red wine to the sauce, left out the basil didn’t have any and tossed in some fresh mozzarella before serving. This is definitely going into regular rotation at our house! Thanks for posting it., Pretty good, extra points for being easy. I think the way this turns out depends A LOT on the jar of sauce that you use, so I suggest using something high end and fancy. It’s a nice weeknight meal that I can whip together quick, so we’ll be eating again. Thanks for posting!
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Steps
|
1
Done
|
Cook Pasta According to Package Directions, Omitting Salt and Fat. Drain Well. |
|
2
Done
|
Meanwhile Heat Oil in a Large Skillet Over Medium-High Heat Until Hot. |
|
3
Done
|
Add Eggplant and Onion; Saut 8 Minutes or Until Onion Is Browned. |
|
4
Done
|
Stir in Garlic; Saut 3 Minutes. |
|
5
Done
|
Add Salt, Pepper, and Pasta Sauce; Bring to a Simmer. |
|
6
Done
|
Reduce Heat, and Cook 5 Minutes. |
|
7
Done
|
Remove from Heat; Stir in Basil. |
|
8
Done
|
Toss Eggplant Mixture With Pasta. |
|
9
Done
|
Sprinkle With 1 Cup Cheese; Toss Gently. |
|
10
Done
|
Top Evenly With Remaining 1/2 Cup Cheese. |
