Penne d’AubergineJanuary 9, 2011
Eggplant is particularly underused in cooking — maybe because it can look so intimidating and purple! This is a hearty winter pasta dish that is light on the sauce and full of eggplant. Hope you like it!
You will need:
- 1 medium eggplant, cubed
- 9 T olive oil, divided
- 4 cloves garlic, grated
- 1 can (14.5 oz) diced tomatoes (I used one seasoned with basil and oregano)
- 2 T minced onion
- 1 c fresh basil, thinly sliced
- 1/4 t red pepper flakes
- 1/2 t garlic powder
- 1 T black pepper
- 1/2 t lemon juice
- 1/2 lb whole wheat penne
- Shaved Parmesan & fresh basil for garnish
- Place the eggplant in a colander. Sprinkle liberally with salt. Allow to drain for a half hour. Rinse well and pat dry.
- Meanwhile, in a heavy saucepan, heat up 3 T olive oil. Add the garlic and saute for 1-2 minutes.
- Add the tomatoes with juice, onion and fresh basil.
- Stir and allow to simmer over low heat for about 30 minutes, stirring occasionally. Remove from heat and puree in a blender.
- Heat 6 T olive oil in a large non-stick skillet. Add the eggplant, red pepper flake, garlic powder, and lemon juice. Saute the eggplant until cooked through and crispy, approx. 7-10 minutes. Remove from heat and allow to drain on paper towel.
- Meanwhile boil a pot of salted water. Cook penne according to instructions, draining 2 minutes shy of al dente.
- Toss pasta with warm tomato sauce and eggplant. Sprinkle with shaved Parmesan and fresh basil!