Easy Penne and Eggplant
- SERVES
- 6
- COOK TIME
- 30 Min
As the end of summer arrives, so does an abundance of garden eggplant, so Easy Penne and Eggplant is a super way to help us use up some of this year's crop in a fresh-tasting dish that's good hot or cold.
What You'll Need
- 1 pound penne
- 2/3 cup olive oil, divided
- 1 pound eggplant, cut into ½-inch pieces (2 small eggplants)
- 1 small onion, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tomatoes, chopped
- 2 tablespoon chopped fresh basil
- 2 tablespoon grated Parmesan cheese
What to Do
- In a large pot, cook penne according to package directions. Drain, rinse, and drain again.
- Place penne in a large bowl and toss with 2 tablespoons oil; set aside.
- In the same pot, heat remaining oil over medium-high heat. Saute eggplant and onion 10 to 12 minutes, until lightly browned.
- Add salt, pepper, garlic powder, and oregano, and saute for an additional 3 to 5 minutes.
- Add tomatoes and basil, and toss gently with penne until heated through. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until ready to serve.