Penne with Eggplant, Olives and Feta Cheese Recipe

Name: Penne with Eggplant, Olives and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons olive oil; 3/4 pound red bell peppers, diced; 6 large garlic cloves, chopped; 1/2 teaspoon dried crushed red pepper; 1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes; 1 tablespoon dried leaf oregano; 1 28-ounce can diced tomatoes in juice; 1 cup thinly sliced fresh basil; 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives; 1/4 cup tomato paste; 2 tablespoons red wine vinegar; 12 ounces penne pasta; 14 ounces feta cheese, crumbled

Servings: persons

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

1
Brush 13x9x2-inch glass baking dish with 2 tablespoons oil.
2
Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat.
3
Add bell peppers, garlic and crushed pepper; saute 3 minutes.
4
Add eggplant and oregano.
5
Reduce heat to medium-low.
6
Cover; cook until eggplant softens, stirring often, about 15 minutes.
7
Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar.
8
Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes.
9
Season with salt and pepper.
10
Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well.
11
Stir pasta into vegetable mixture.
12
Transfer to prepared dish.
13
Cover dish with foil.
14
(Can be prepared 1 day ahead.
15
Refrigerate.)
16
Preheat oven to 350F.
17
Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated).
18
Sprinkle with feta, then 1/2 cup basil.

1268

kcal

Calories

Fat

126

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 13 ingredients. The key ingredients include: 8 tablespoons olive oil, 3/4 pound red bell peppers, diced, 6 large garlic cloves, chopped, 1/2 teaspoon dried crushed red pepper, and more.

Yes, Penne with Eggplant, Olives and Feta Cheese 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.

Penne with Eggplant, Olives and Feta Cheese

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