PENNE WITH EGGPLANT (AUBERGINE)

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Penne With Eggplant (Aubergine) image

Make and share this Penne With Eggplant (Aubergine) recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package ziti pasta or 1 (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

Steps:

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

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