Whole Wheat Penne With Eggplant & Ricotta

By Rachelle

Ingredients

• 2 Tbsp Oil
• more for pan
• 1 1/2 LB Eggplant,
• cut into 1" cubes
• Salt & Pepper to taste
• 8 oz Whole Wheat Pasta
• 1 Small Onion,
• thinly sliced
• 3 Cloves Garlic,
• minced
• 1-14 oz Can Tomatoes,
• diced with juice
• 2 tsp Balsamic Vinegar
• 1 C Skim Ricotta Cheese

Preparation

Step 1

Bake 450º 25 minutes
Heat oven and lightly coat a
cookie sheet with oil. Place
eggplant in pan and drizzle
with 1 Tbsp oil, season with
salt and pepper. Toss to coat;
spread in even layer. Bake, stirring
once until lightly brown about
25 min. While eggplant is roasting,
cook the pasta in salted water.
Meanwhile, heat the remaining oil
in a large skillet. Add onion,
cook & stir 5 min. Add garlic and
cook 1 minute more. Add tomatoes
with juice and bring to a boil.
Reduce the heat to med-low, cover
cook 3 min. Stir in vinegar.
Drain pasta & transfer to a large
bowl. Add tomato mixture, eggplant
and Ricotta cheese. Toss to combine;
season with salt & pepper.