Eggplant (Aubergine) Con Penne Recipe

Name: Eggplant (Aubergine) Con Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz); 3 tablespoons olive oil, divided; 1 ½ cups finely chopped onions; ¾ teaspoon salt, divided; 2 garlic cloves, minced; 1 cup dry red wine; 1 (28 ounce) can stewed tomatoes, undrained; 1 bay leaf; ¼ cup chopped olive (I like black olives); 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried cilantro; ¼ teaspoon black pepper; 5 cups hot cooked penne

Servings: persons

4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz)
3 tablespoons olive oil, divided
1 ½ cups finely chopped onions
¾ teaspoon salt, divided
2 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) can stewed tomatoes, undrained
1 bay leaf
¼ cup chopped olive (I like black olives)
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cilantro
¼ teaspoon black pepper
5 cups hot cooked penne

1
Preheat oven to 425.
2
Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
3
Arrange in a single layer on a baking sheet.
4
Bake at 425 for 15 minutes stirring once.
5
Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
6
Add onions; saute' 5 minutes.
7
Add 1/2 teaspoon salt and garlic.
8
Saute' 1 minute.
9
Stir in wine, tomatoes, and bay leaf.
10
Bring to a boil.
11
Reduce heat to med and cook 20 min, stirring occasionally.
12
Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
13
Cook 2 minutes.
14
Serve over pasta.

282

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 16 ingredients. The key ingredients include: 4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz), 3 tablespoons olive oil, divided, 1 ½ cups finely chopped onions, ¾ teaspoon salt, divided, and more.

Yes, Eggplant (Aubergine) Con Penne 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.

Eggplant (Aubergine) Con Penne

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