Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top.

Jenn
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.

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  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

838.2 calories; 21.3 g protein; 118.7 g carbohydrates; 0 mg cholesterol; 1577.4 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2010
Great recipe! I used 1/2 an eggplant and also 1/2 a zucchini the two were great together. Instead of tomato paste i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall a very easy and delicious recipe! Read More
(19)

Most helpful critical review

Rating: 3 stars
08/31/2010
Since it's August I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes and it went over well with the family. I also added a medium onion to give it a bit of added texture. Read More
(23)
36 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
08/31/2010
Since it's August I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes and it went over well with the family. I also added a medium onion to give it a bit of added texture. Read More
(23)
Rating: 5 stars
09/16/2010
Great recipe! I used 1/2 an eggplant and also 1/2 a zucchini the two were great together. Instead of tomato paste i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall a very easy and delicious recipe! Read More
(19)
Rating: 4 stars
08/09/2010
pretty good the recipe is vague on what size the "small pieces" of eggplant should be the sauce is kind of bland and tastes strongly of plain tomato sauce but it was fast and used what we had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour. Read More
(15)
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Rating: 3 stars
07/15/2011
Very easy for my first time cooking eggplant. I cut up the eggplant fairly small and though and it still took over 14 min to seem fully cooked. Read More
(9)
Rating: 5 stars
09/06/2011
Really yummy. I ended up making it a little different but used this as my base recipe and it was really good. I just used jarred tomato basil sauce and diced sun dried tomatoes because that's what I had. Also added onion and zucchini. Delish! Read More
(8)
Rating: 5 stars
09/21/2011
Wonderful quick all the ingredients normally on hand. I did add 12 ounces of ground beef sauteed before adding the eggplant and garlic. Also used leftover brown rice instead of the pasta. Read More
(4)
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Rating: 5 stars
12/01/2014
I have made this recipe a few times almost exactly as written except for adding an onion and using chopped sundried tomatoes instead of a paste. I have to say it always takes me a lot longer than 5 minutes to make the eggplant soft. And you really do have to dice it finely to be able to cook it well in a pan; I guess that should have been obvious but I had to learn from experience. Excellent pasta dish I keep coming back to it! And yummy as leftovers. Read More
(3)
Rating: 4 stars
02/08/2012
We'll go back and make variations on this one! We used a jarred marinara sauce instead of the tomato called for and added mushrooms. The end result was wonderful especially topped with Parmesan. Read More
(3)
Rating: 5 stars
01/31/2012
Fixed this tonight. I did not have any sundries tomato paste so I substituted fresh tomatoes. It was great. Read More
(3)