How To make Penne with Eggplant
12 oz Penne
1 md Eggplant
3 tb Olive oil
1 sm Onion, coarsely chopped
1/2 c Thin sliced white mushrooms
1 1/2 c Tomato sauce
1 t Dried basil
1 Dried bay leaf
1 t Dried oregano
1/4 c Dry red wine
1/2 c Shredded part-skim
-mozzarella cheese (2 oz) Salt to taste Pepper to taste 1. Cook penne according to package directions until al dente. Drain,
reserving half cup of the cooking water. Set both penne and water aside. 2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan
over medium heat, heat 2 tablespoons olive oil. Add eggplant and saute 5 minutes, or until browned and translucent. Transfer eggplant to a bowl. Set aside. 3. In the same pan over medium heat, add remaining olive oil and saute
onions and mushrooms for 3 minutes, or until onion is transparent and mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce, basil, bay leaf, oregano and wine. 4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
sauce is too thick, slowly pour in a little reserved water. Remove bay leaf and discard. Stir in penne and cheese. Cook, stirring, until cheese is melted. Season with salt and pepper. Serve hot.
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Penne with Aubergine
Penne with Aubergine
This recipe is very quick for any weeknight meals, tastes great without meat with addition of a side salad or for meat lovers the addition of Italian sausage coins.
Adding the Aubergine gives this pasta extra flavor.
Ingredients:
-5 plum tomatoes
-1 small onion (chopped0
-2 garlic cloves, minced
-1 tbsp. tomato paste
-1 small Aubergine (egg plant)
-Penne pasta
-Salt
-2 Tbsp. olive oil
-1 to 2 Tsp. fresh Oregano
- Salt and pepper to taste
-Parmesan cheese
-Red pepper flakes (optional)
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#pennewithaubergine #pastwitheggplant #pastadishes #pastarecipes #eggplantrecipes
Pulse Pasta Penne with Spicy Eggplant Sugo | Everyday Gourmet S8 E25
As seen on Everyday Gourmet.
Penne Arrabbiata with Aubergines • 5 Ingredients Recipe by Gorenje
PENNE ARRABBIATA WITH AUBERGINES
5 ingredients or less
300 g penne
2 aubergines
400 ml chopped plum tomatoes
3 garlic cloves
2 Chillies
Cut aubergines and blanch in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.
Bon apetite!
Eggplant Tomato Cream Pasta - Penne tomato cream sauce - Easy Tasty Pasta recipe
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Eggplant Tomato Cream Pasta - Penne tomato cream sauce - Easy Delicious Pasta recipe
1 medium eggplant
1 medium onion
3 cloves garlic
2 tsp pesto
1 tsp oregano
6 tsp parmesan
1 can /tin tomatoes
250 grams cooked pasta
oil
salt pepper
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