Eggplant Penne

Name: Eggplant Penne
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 59 milliliters chopped fresh or 1 tablespoon dried basil; 1 bay leaf; 0 teaspoons black pepper; 794 grams whole tomatoes, undrained and chopped; 1 liters hot cooked penne (about 10 ounces uncooked tube-shaped pasta); 1 liters (1 1/2-inch) cubed eggplant (about 12 ounces); 2 garlic cloves, minced; 59 milliliters kalamata olives, pitted and chopped; 3 Tbsps olive oil, divided; 355 milliliters finely chopped onion; 59 milliliters chopped fresh or 1 tablespoon dried parsley; 1 teaspoons salt, divided; 237 milliliters shiraz or other spicy dry red wine; 2 Tbsps chopped fresh or 2 teaspoons dried thyme

Eggplant Penne might be just the side dish you are searching for. This recipe serves 5. One portion of this dish contains approximately 9g of protein, 11g of fat, and Head to the store and pick up eggplant, kalamatan olives, shiraz, and a few other things to make it today. It is a good option if you're following a vegan diet.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Bowl

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion; saut 5 minutes (do not brown).

Ingredients you will need

Onion

Add 1/2 teaspoon salt and garlic, saut 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.

Ingredients you will need

Bay Leaves