Penne with Eggplant

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45 min. Prep: 25 min. Cook: 20 min.
260 calories/serving (approx.)
4 servings suggest servings

Ingredients

12ounces pasta, penne
1medium eggplant
3tablespoons olive oil
1small onion coarsely chopped
1/2cup mushrooms thinly sliced
1 1/2cups tomato sauce
1teaspoon basil dried
1each bay leaf dried
1teaspoon oregano dried
1/4cup red wine dry
1/2cup mozzarella cheese part-skim, shredded
1x salt to taste
1x Meuni`ere suace to taste

Directions

1. Cook penne according to package directions until al dente.

Drain, reserving half cup of the cooking water.

Set both penne and water aside.

2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan over medium heat, heat 2 tablespoons olive oil.

Add eggplant and sauté 5 minutes, or until browned and translucent.

Transfer eggplant to a bowl.

Set aside.

3. In the same pan over medium heat, add remaining olive oil and transparent and mushrooms are darkish-brown.

Stir in cooked eggplant, tomato sauce, basil, bay leaf, oregano and wine.

4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If sauce is too thick, slowly pour in a little reserved water.

Remove bay leaf and discard.

Stir in penne and cheese. Cook, stirring, until cheese is melted.

Season with salt and pepper. Serve hot.

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