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Penne With Eggplant

Penne With Eggplant recipe image
This comforting Penne with Eggplant offers a rustic, home-style Italian experience. The eggplant is roasted until tender and caramelized, then combined with earthy mushrooms and a savory tomato sauce enriched with dry red wine. Fresh herbs like basil and oregano provide aromatic depth, while a touch of part-skim mozzarella adds a creamy finish. Its a hearty, satisfying main dish perfect for weeknight dinners or casual gatherings. The combination of soft pasta, tender vegetables, and rich sauce creates a balanced texture and flavor profile that appeals to the whole family. Simple to prepare with pantry staples, this recipe delivers restaurant-quality taste without the fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 242.6
Dietary: Vegetarian
Description
This comforting Penne with Eggplant offers a rustic, home-style Italian experience. The eggplant is roasted until tender and caramelized, then combined with earthy mushrooms and a savory tomato sauce enriched with dry red wine. Fresh herbs like basil and oregano provide aromatic depth, while a touch of part-skim mozzarella adds a creamy finish. Its a hearty, satisfying main dish perfect for weeknight dinners or casual gatherings. The combination of soft pasta, tender vegetables, and rich sauce creates a balanced texture and flavor profile that appeals to the whole family. Simple to prepare with pantry staples, this recipe delivers restaurant-quality taste without the fuss.
Ingredients
  • 12 ounce Penne
  • 1 md Eggplant
  • 3 tablespoon Olive oil
  • 1 small Onion, coarsely chopped
  • 1/2 cup Thin sliced white mushrooms
  • 1 1/2 cup Tomato sauce
  • 1 teaspoon Dried basil
  • 1 Dried Bay leaf
  • 1 teaspoon Dried oregano
  • 1/4 cup Dry red wine
  • 1/2 cup Shredded part-skim
Directions
  1. 1
    Cook penne in a large pot of salted boiling water according to package directions until al dente.
  2. 2
    Drain the penne, reserving 1/2 cup of the cooking water before setting the pasta aside.
  3. 3
    Peel the eggplant and cut it into 1/3-inch cubes.
  4. 4
    Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
  5. 5
    Add the eggplant cubes and saut for about 5 minutes until browned and translucent.
  6. 6
    Transfer the cooked eggplant to a bowl and set aside.
  7. 7
    In the same skillet, add the remaining 1 tablespoon of olive oil.
  8. 8
    Add the chopped onion and sliced mushrooms, sauting for 3 minutes until the onion is transparent and mushrooms are browned.
  9. 9
    Return the eggplant to the skillet and stir in the tomato sauce, dried basil, bay leaf, dried oregano, and red wine.
  10. 10
    Simmer the sauce for 10 minutes, reducing heat if it begins to boil vigorously, until flavors meld.
  11. 11
    If the sauce is too thick, stir in some of the reserved pasta water to reach desired consistency.
  12. 12
    Remove the bay leaf and discard it.
  13. 13
    Stir the cooked penne and shredded cheese into the skillet.
  14. 14
    Cook, stirring constantly, until the cheese is melted and the pasta is coated.
  15. 15
    Season with salt and pepper to taste.
  16. 16
    Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 242.6kcal
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 438.7mg19%
Total Carbohydrate 29.7g10%
Dietary Fiber 9.9g40%
Sugars 5.8g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: penne, eggplant, mushrooms, tomato sauce, red wine, basil, oregano, italian pasta, vegetarian, weeknight dinner, easy recipe, comfort food, olive oil, onion, mozzarella, herbs, sauteed vegetables, pasta dinner, home cooking, simple meal
Read it online: https://www.chefs-mate.com/recipe/penne-with-eggplant/