Penne With Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Cooking Light March 2006 Ingredients:
1 (16 ounce) package penne or 1 (16 ounce) package ziti pasta or 1 (16 ounce) package rice penne |
1 tablespoon olive oil |
3 cups cubed eggplants |
1 cup finely chopped onion |
3 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1 (26 ounce) jar fat free pasta sauce |
1/3 cup finely chopped fresh basil |
1 1/2 cups shredded parmesan cheese or 1 1/2 cups italian cheese blend, divided |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Meanwhile heat oil in a large skillet over medium-high heat until hot.
3. Add eggplant and onion; sauté 8 minutes or until onion is browned.
4. Stir in garlic; sauté 3 minutes.
5. Add salt, pepper, and pasta sauce; bring to a simmer.
6. Reduce heat, and cook 5 minutes.
7. Remove from heat; stir in basil.
8. Toss eggplant mixture with pasta.
9. Sprinkle with 1 cup cheese; toss gently.
10. Top evenly with remaining 1/2 cup cheese.
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