PENNE WITH TOMATOES EGGPLANT AND MOZZARELLA RECIPES

PENNE WITH TOMATOES, EGGPLANT, AND MOZZARELLA RECIPE | REAL SIMPLE

Penne With Tomatoes, Eggplant, and Mozzarella Recipe | Real Simple image

Provided by Kate Merker and Sara Quessenberry

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

½ pound penne (1/2 box)
¼ cup olive oil
1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
½ pound cherry tomatoes, halved
2 cloves garlic, sliced
¼ teaspoon crushed red pepper
kosher salt and black pepper
½ pound fresh mozzarella, cut into 1/2-inch pieces
¼ cup torn fresh mint leaves

Steps:

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.

Nutrition Facts : Calories 533 calories, CarbohydrateContent 53 g, CholesterolContent 40 mg, FatContent 28 g, FiberContent 7 g, ProteinContent 20 g, SaturatedFatContent 10 g, SodiumContent 539 mg, SugarContent 7 g

PENNE WITH TOMATO-EGGPLANT SAUCE RECIPE | EAT SMARTER USA

Penne with Tomato-Eggplant Sauce recipe | Eat Smarter USA image

The Penne with Tomato-Eggplant Sauce recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 Eggplant
1 onion
2 garlic cloves
1 tablespoon olive oil
2 tablespoons Tomato paste
100 milliliters Vegetable broth
600 grams tomatoes
salt
peppers
400 grams Penne
2 tablespoons chopped Basil
50 grams Parmesan (grated)

Steps:

Rinse eggplant and finely dice. Peel onion and cut into small cubes. Peel and finely chop garlic cloves. Heat oil in a pan and fry vegetables. Stir in tomato paste and broth. Simmer about 15 minutes.
Rinse and dice tomatoes. Stir tomatoes into eggplant mixture. Cook pasta in plenty of salted boiling water until al dente. Drain pasta and mix with sauce. Season with salt and pepper. Divide pasta among plates and serve garnished with basil and Parmesan.

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