Eggplant Penne Recipe

Name: Eggplant Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces); 3 tablespoons olive oil, divided; 1 1/2 cups finely chopped onion; 3/4 teaspoon salt, divided; 2 garlic cloves, minced; 1 cup shiraz or other spicy dry red wine; 1 (28-ounce) can whole tomatoes, undrained and chopped; 1 bay leaf; 1/4 cup kalamata olives, pitted and chopped; 1/4 cup chopped fresh or 1 tablespoon dried basil; 1/4 cup chopped fresh or 1 tablespoon dried parsley; 2 tablespoons chopped fresh or 2 teaspoons dried thyme; 1/4 teaspoon black pepper; 5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

Servings: persons

4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces)
3 tablespoons olive oil, divided
1 1/2 cups finely chopped onion
3/4 teaspoon salt, divided
2 garlic cloves, minced
1 cup shiraz or other spicy dry red wine
1 (28-ounce) can whole tomatoes, undrained and chopped
1 bay leaf
1/4 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh or 1 tablespoon dried basil
1/4 cup chopped fresh or 1 tablespoon dried parsley
2 tablespoons chopped fresh or 2 teaspoons dried thyme
1/4 teaspoon black pepper
5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1
Preheat oven to 425u00b0.
2
Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425u00b0 for 15 minutes, stirring once.
3
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, saute 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces), 3 tablespoons olive oil, divided, 1 1/2 cups finely chopped onion, 3/4 teaspoon salt, divided, and more.

Yes, Eggplant 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 Penne

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