Penne With Eggplant (Aubergine) Recipe

Name: Penne With Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package ziti pasta or (16 ounce) package rice penne; 1 tablespoon olive oil; 3 cups cubed eggplants; 1 cup finely chopped onion; 3 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1 (26 ounce) jar fat free pasta sauce; 1/3 cup finely chopped fresh basil; 1 1/2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided

Servings: persons

1
Cook pasta according to package directions, omitting salt and fat. Drain well.
2
Meanwhile heat oil in a large skillet over medium-high heat until hot.
3
Add eggplant and onion; saute 8 minutes or until onion is browned.
4
Stir in garlic; saute 3 minutes.
5
Add salt, pepper, and pasta sauce; bring to a simmer.
6
Reduce heat, and cook 5 minutes.
7
Remove from heat; stir in basil.
8
Toss eggplant mixture with pasta.
9
Sprinkle with 1 cup cheese; toss gently.
10
Top evenly with remaining 1/2 cup cheese.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 ziti pasta or (16 ounce) package rice penne, 1 tablespoon olive oil, 3 cups cubed eggplants, 1 cup finely chopped onion, and more.

Yes, Penne With Eggplant (Aubergine) 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.

That's it — enjoy your meal!

Penne With Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions