Penne with Eggplant

Ingredients

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.