Delicious Penne with Eggplant Recipe

Penne with eggplant is a delectable pasta dish that combines the rich flavors of roasted eggplant, tomatoes, garlic, and fresh herbs. This vegetarian recipe is a perfect option for dinner parties or weeknight meals. The eggplant adds a creamy texture to the dish, while the penne pasta absorbs the flavors of the sauce beautifully. Serve this penne with eggplant recipe with a sprinkle of parmesan cheese and a side of garlic bread.

Ingredients

• 1 large eggplant, cut into cubes
• 4 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 pound penne pasta
• Fresh basil leaves, for garnish
• Grated parmesan cheese, for serving

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat the eggplant evenly. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly golden.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Add the diced tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well to combine. Cook the sauce for 10-15 minutes, allowing the flavors to meld together.
5. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of cooking water.
6. Add the roasted eggplant cubes to the skillet with the tomato sauce. Stir gently to coat the eggplant with the sauce. If the sauce seems too thick, add a splash of reserved cooking water to thin it out slightly.
7. Add the cooked penne pasta to the skillet and toss to combine. Ensure that every piece of pasta is coated with the eggplant and tomato sauce.
8. Serve the penne with eggplant hot, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese. Enjoy!

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