Penne With Roasted Eggplant, Chile and Mint Recipe

Name: Penne With Roasted Eggplant, Chile and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes; 5 tablespoons extra-virgin olive oil, more as needed; 1/2 teaspoon kosher salt, more as needed; 1/4 teaspoon black pepper, more as needed; 1 very large ripe tomato, cored and diced (1 and 1/2 cups); 1/2 pound dried penne; 3 garlic cloves, peeled and smashed; 3 anchovy fillets; Large pinch chile flakes; 2 tablespoons drained capers; Freshly squeezed lemon juice; 1/4 cup torn basil leaves; 2 tablespoons torn mint leaves; 2 tablespoons finely chopped chives

Servings: persons

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

1
Heat oven to 400 degrees.
2
On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
Spread into one layer.
4
Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
5
Place tomato in large bowl and sprinkle lightly with salt.
6
Bring large pot of salted water to a boil.
7
Cook penne to al dente according to package instructions; drain well.
8
While pasta cooks, heat large skillet over medium-high heat.
9
Add 2 tablespoons oil.
10
Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes.
11
Turn off heat and, using slotted spoon, transfer garlic to cutting board.
12
Let garlic cool for a few minutes, then chop up and add back to the oil.
13
Pour garlic-chile into bowl with tomatoes.
14
Add eggplant and capers, and toss well.
15
Add pasta to bowl with eggplant and tomatoes.
16
Season with salt, pepper and lemon juice to taste, and drizzle generously with oil.
17
Toss in herbs and serve warm or at room temperature.

292

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 14 ingredients. The key ingredients include: 1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes, 5 tablespoons extra-virgin olive oil, more as needed, 1/2 teaspoon kosher salt, more as needed, 1/4 teaspoon black pepper, more as needed, and more.

Yes, Penne With Roasted Eggplant, Chile and Mint 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 Roasted Eggplant, Chile and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions