Penne with Eggplant

Printable Recipe

Makes 4-6 Servings

Ingredients:

• 8 ounces whole wheat penne or ziti (half of a 16-ounce package)
• 1 1/2 teaspoons canola or olive oil
• 3 cups cubed eggplant (about 1 small)
• 1/2 cup finely chopped onion
• 2 garlic cloves, chopped or 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups pasta sauce
• 3 tablespoons finely chopped fresh basil or 1 tablespoon dried basil (optional)
• 1/2 cup + 1/4 cup shredded part-skim mozzarella cheese; keep divided

Directions:

1. Cook pasta according to package directions, leaving out salt and
   oil. Drain well.
2. Heat oil in a large skillet over medium-high heat. Add cubed
   eggplant and onion. Cook for 8 minutes or until onion is browned.
3. Stir in garlic and cook for 3 minutes.
4. Add salt, crushed red pepper and pasta sauce (and basil, if
   using). Bring to a simmer. Reduce heat and cook for 5 minutes.
   Remove from heat.
5. Toss eggplant mixture with pasta. Sprinkle with 1/2 cup cheese
   and toss gently.
6. Top evenly with remaining 1/4 cup cheese. Serve immediately.

Recipe from : Jewish Family and Children’s Service, hungerandhealth.feedingamerica.org