Penne with Eggplant
Yield
4 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, penne
|
|
| 1 | medium |
eggplant
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | small |
onions
coarsely chopped |
|
| ½ | cup |
mushrooms
thinly sliced |
|
| 1 ½ | cups |
tomato sauce
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | each |
bay leaves
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| ¼ | cup |
red wine
dry |
*
|
| ½ | cup |
mozzarella cheese
part-skim, shredded |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
Meuni`ere suace
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, penne
|
|
| 1 | medium |
eggplant
|
*
|
| 45 | ml |
olive oil
|
|
| 1 | small |
onions
coarsely chopped |
|
| 118 | ml |
mushrooms
thinly sliced |
|
| 355 | ml |
tomato sauce
|
|
| 5 | ml |
basil
dried |
*
|
| 1 | each |
bay leaves
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 59 | ml |
red wine
dry |
*
|
| 118 | ml |
mozzarella cheese
part-skim, shredded |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
Meuni`ere suace
to taste |
* |
Directions
- Cook penne according to package directions until al dente. Drain, reserving half cup of the cooking water.
Set both penne and water aside.
- Peel eggplant and cut into ⅓ inch 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.
- 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.
- 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.
