Eggplant Penne
Post date
Monday, January 4, 2010 - 12:34
Source of Recipe
VegWeb.com
Serves/Makes/Yields
6
Recipe Description
I threw this recipe together last night as a way to use up eggplant from my garden. My bf and I loved it. I served some bruschetta with it and it complimented the pasta very well.
Ingredients
1 lb. pasta (I used whole wheat penne)
1 red onion, sliced into rings
5 Japanese Eggplants (or equivalent amt of any other type of eggplant)
5-6 cloves garlic, minced
1 large tomato, diced
1/4 cup sundried tomatoes (I use oil-packed)
1/2 cup whole, pitted kalamata olives
Extra virgin olive oil
1/4 cup dry red wine
1 teaspoon oregano
1 teaspoon basil salt
Preparation
- Cook pasta according to package directions. When the pasta is cooked, toss in a small amount of EVOO.
- Meanwhile, in a large skillet saute the onions over med - med-high heat in a little oil until they become very brown. You want to caramelize them. A cast iron pan works the best for this if you have one. Transfer the caramelized onions to a dish for use later.
- In the same pan, add a little more oil and saute garlic for about 15 seconds.
- Add the diced eggplant and sprinkle with salt. Cook until the eggplant becomes very soft, stirring often so that it can cook evenly.
- Add the diced tomatoes and olives. Cook for 2 minutes.
- Add the wine, oregano and basil. Cook for another 5 minutes.
- Add additional salt if necessary.
- Remove from heat and stir in the sundried tomatoes and caramelized onions.
- Serve the yummy eggplant goodness over the pasta and dig in! Makes: 6 servings, Preparation time: 15 minute, Cooking time: 30 minutes
Type of Meal