Whole Wheat Penne with Eggplant and Tomato
By á-25010
If you and your family love pasta, plan to make this satisfying entrée ahead of time. Featuring hearty roasted eggplant and creamy part-skim ricotta cheese, it's flavored with fresh garlic and balsamic vinegar. Prepare this dish 2 days before you plan to eat it and store it, tightly covered, in the refrigerator. Reheat, tightly covered and stirring occasionally, on medium in the microwave or in a saucepan on top of the stove. Served with a big green salad, this is pure comfort food after a busy day of shopping.
- 45 mins
Ingredients
- 2 tablespoon oil, olive, extra-virgin plus more for pan
- 1 1/2 pounds eggplant cut into 1" cubes
- salt to taste
- pepper, black ground to taste
- 8 ounce(s) pasta, penne, 100% whole-wheat
- 1 small onion(s) thinly sliced
- 3 clove(s) garlic minced
- 1 can(s) tomatoes, diced 14.5 ounces, with juice
- 2 teaspoon vinegar, balsamic
- 1 cup(s) cheese, ricotta, part-skim
Preparation
Step 1
1
Heat oven to 450°F. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.
2
While eggplant is roasting, cook pasta in a large pot of lightly salted boiling water according to the package directions.
3
Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar.
4
Drain pasta and transfer to a large bowl. Add tomato mixture, eggplant, and cheese and toss to combine. Season with salt and pepper to taste and serve.
Each serving is 2 cups.
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