Penne with Eggplant

Name: Penne with Eggplant
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 eggplant, halved lengthwise and cut into small pieces; 4 leaves chopped fresh basil; 3 cloves garlic, chopped; 2 Tbsps olive oil, or more if needed; 227 grams package penne pasta; 2 servings salt and pepper to taste; 59 milliliters sun-dried tomato spread; 237 milliliters tomato sauce, or more if needed

Penne with Eggplant requires about 35 minutes from start to finish. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 17g of fat, and a total of 674 calories. This recipe serves 2. It is a good option if you're following a vegan diet. It works well as a main course. A mixture of tomato sauce, penne pasta, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Pasta

Penne

Water

Equipment you will use

Pot

Drain well in a colander set in the sink, reserving 1 cup pasta water.

Ingredients you will need

Water

Equipment you will use

Colander

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.

Ingredients you will need

Salt And Pepper