Brown Rice Penne With Eggplant Recipe

Name: Brown Rice Penne With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-ounce) package brown rice penne (or ziti); 1 tablespoon olive oil; 3 cups cubed eggplant (about 1 small); 1 cup finely chopped onion (about 1 medium); 3 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon crushed red pepper; 1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic); 1/3 cup finely chopped fresh basil; 1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Servings: persons

1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

1
Cook pasta according to package directions, omitting salt and fat. Drain well.
2
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
3
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
4
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5
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6
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563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16-ounce) package brown rice penne (or ziti), 1 tablespoon olive oil, 3 cups cubed eggplant (about 1 small), 1 cup finely chopped onion (about 1 medium), and more.

Yes, Brown Rice Penne With Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice Penne With Eggplant

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