Menu Enter a recipe name, ingredient, keyword...

Brown Rice Penne with Eggplant

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 (16-ounce) package brown rice penne (or ziti)
  • 1 tablespoon olive oil
  • 3 cups cubed eggplant (about 1 small)
  • 1 cup finely chopped onion (about 1 medium)
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
  • 1/3 cup finely chopped fresh basil
  • 1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Details

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain well.

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. Serve immediately.

You'll also love

Review this recipe

Soy-Ginger Flank Steak with Grilled Eggplant Eggplant Parmesan