Penne with Eggplant Sauce
Yield
2 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
|
|
| 5 | tablespoons |
olive oil
|
|
| 1 | medium |
eggplant
peeled and diced |
*
|
| 4 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 35 | ounces |
italian plum (roma) tomatoes
roughly chopped, drained |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 ½ | tablespoons |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
|
|
| 75 | ml |
olive oil
|
|
| 1 | medium |
eggplant
peeled and diced |
*
|
| 4 | each |
garlic cloves
minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
roughly chopped, drained |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 23 | ml |
parsley leaves
fresh, minced |
|
Directions
Set all of the ingredients in front of you near the stove.
Bring a large pot of water to a boil.
Add the penne and cook until al dente-tender yet slightly firm to the bite, about 12 to 15 mintues.
While the water is being broght to a boil you can begin the sauce.
In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot but not smoking.
Add half of the eggplant and cook until almost tender.
Toss frequently and do not add any more oil; just keep tossing if the eggplant begins to stick.
When done remove onto a platter.
Add 2 more tablespoons of oil and repeat with the remaining eggplant.
Add the tomatoes, salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7 to 10 minutes.
Keep the sauce hot over low heat if the pasta is not done yet.
Drain the pasta in a colander.
Return it to the pot or a warm serving bowl and add the sauce.
Toss.
Add the parsley and toss again.
Serve immediately.
