Pasta Melanzana

Ingredients

• 1 large eggplant
• 1 teaspoon of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 can (14.5 ounces) of diced tomatoes
• 1/2 cup of chicken broth
• 1/4 cup of fresh basil, chopped
• 1 pound of penne pasta
• Grated Parmesan cheese for serving

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut the eggplant into 1/2-inch cubes. Place the cubes on a baking sheet lined with parchment paper and drizzle with the olive oil. Bake for 25 minutes, stirring once halfway through.
3. Meanwhile, heat a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the oregano, red pepper flakes, salt, and black pepper.
4. Add the tomatoes and broth to the skillet. Reduce the heat to low and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.
5. Stir in the cooked eggplant and the basil. Simmer for 5 minutes.
6. Meanwhile, cook the pasta according to package directions until al dente. Drain and return the pasta to the pot.
7. Add the sauce to the pasta and stir to combine. Serve with the grated Parmesan cheese.

Interesting Facts

• Eggplants are a good source of fiber, which helps improve digestion and can help lower cholesterol levels.
• The eggplant is a cousin to the tomato and the potato!
• Tomatoes are rich in vitamins A and C and potassium, which all provide health benefits.