Brown Rice Penne with Eggplant

Brown Rice Penne with Eggplant
Brown Rice Penne with Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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