Pasta with Eggplant and Basil Sauce Recipe

Name: Pasta with Eggplant and Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 2 bell peppers (preferably 1 red and 1 yellow), chopped; 2 small onions, chopped; 1 small eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes; 2 large garlic cloves, chopped; 1/2 cup chopped fresh basil or 1 1/2 tablespoons dried; 1/4 cup chopped toasted pine nuts; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 cup canned vegetable broth; 3/4 pound penne, freshly cooked; 1 cup grated Parmesan cheese

Servings: persons

5 tablespoons olive oil
2 bell peppers (preferably 1 red and 1 yellow), chopped
2 small onions, chopped
1 small eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes
2 large garlic cloves, chopped
1/2 cup chopped fresh basil or 1 1/2 tablespoons dried
1/4 cup chopped toasted pine nuts
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup canned vegetable broth
3/4 pound penne, freshly cooked
1 cup grated Parmesan cheese

1
Heat oil in heavy large Dutch oven over medium-high heat.
2
Add bell peppers, onions, eggplant and garlic; saute until onions are translucent, about 6 minutes.
3
Add 1/2 cup basil, pine nuts, thyme and rosemary and saute until eggplant softens, about 10 minutes.
4
Mix in broth.
5
Simmer sauce until eggplant is very tender and liquids begin to thicken, stirring occasionally, about 30 minutes.
6
Season to taste with salt and pepper.
7
(Can be prepared 1 day ahead.
8
Cover and refrigerate.
9
Rewarm over low heat before continuing.)
10
Add penne to sauce in Dutch oven.
11
Toss until sauce coats pasta.
12
Transfer to large bowl.
13
Sprinkle with Parmesan.

493

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 12 ingredients. The key ingredients include: 5 tablespoons olive oil, 2 bell peppers (preferably 1 red and 1 yellow), chopped, 2 small onions, chopped, 1 small eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes, and more.

Yes, Pasta with Eggplant and Basil Sauce 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.

Pasta with Eggplant and Basil Sauce

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