↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Penne With Middle Eastern Eggplant Sauce
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 large eggplant, peeled and cut into 1/2 inch cubes
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
28 ounce can tomatoes, with about 1/3 cup of the juice
12 ounces penne, may substitute other short pasta
1/4 cup chopped fresh parsley
2/3 cup coarsely grated Parmigiano-Reggiano or Asiago cheese
In a large deep skillet or wok over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring occasionally, until fragrant, about 2 minutes. Increase the heat to medium-high and add the remaining 3 tablespoons oil and the eggplant. Cook, stirring occasionally, until the eggplant is browned, about 10 minutes.
Stir in the lemon juice and zest, salt, pepper and tomatoes, using a spoon to break up the tomatoes. Bring the mixture to a boil. Reduce the heat to medium-low, cover partially and simmer, stirring occasionally, until thickened, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
Drain well. Stir the pasta and parsley into the eggplant sauce, toss to combine, and cook for 1 minute or until heated through. Sprinkle with the cheese and serve immediately.
Serves 4 to 6.
view more member recipes
Penne With Middle Eastern Eggplant Sauce
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Penne With Middle Eastern Eggplant Sauce
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 large eggplant, peeled and cut into 1/2 inch cubes
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
28 ounce can tomatoes, with about 1/3 cup of the juice
12 ounces penne, may substitute other short pasta
1/4 cup chopped fresh parsley
2/3 cup coarsely grated Parmigiano-Reggiano or Asiago cheese
In a large deep skillet or wok over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring occasionally, until fragrant, about 2 minutes. Increase the heat to medium-high and add the remaining 3 tablespoons oil and the eggplant. Cook, stirring occasionally, until the eggplant is browned, about 10 minutes.
Stir in the lemon juice and zest, salt, pepper and tomatoes, using a spoon to break up the tomatoes. Bring the mixture to a boil. Reduce the heat to medium-low, cover partially and simmer, stirring occasionally, until thickened, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
Drain well. Stir the pasta and parsley into the eggplant sauce, toss to combine, and cook for 1 minute or until heated through. Sprinkle with the cheese and serve immediately.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Middle Eastern (syrian) Hummus
by TwylaRenee
About 2 cups cooked chick peas (Garbanzo beans) If using canned, drain and rinse to remove tinny taste 1 tsp kosher sea salt 1 Tbsp ground cumin, or more to taste 1 tsp garlic powder Puree
by TwylaRenee
About 2 cups cooked chick peas (Garbanzo beans) If using canned, drain and rinse to remove tinny taste 1 tsp kosher sea salt 1 Tbsp ground cumin, or more to taste 1 tsp garlic powder Puree
Eggplant Penne Pasta
by suemunzlinger
1 pkg. (1 lb.) penne or rigatoni pasta 1 Tbsp. olive oil 2 garlic cloves , minced 2 medium celery ribs, chopped (about 1-c.) 1 medium onion, chopped (about 1-c.) 1 small eggplant (about 1-l
by suemunzlinger
1 pkg. (1 lb.) penne or rigatoni pasta 1 Tbsp. olive oil 2 garlic cloves , minced 2 medium celery ribs, chopped (about 1-c.) 1 medium onion, chopped (about 1-c.) 1 small eggplant (about 1-l
view more member recipes
related CDKitchen recipes
Pasta alla Norma
P.F. Chang's Stir-Fried Spicy Eggplant
A Really Delicious Way to Cook Eggplant
Penne With Eggplant And Mozzarella
Mediterranean Chicken With Penne
Eggplant Rollatini
Stir-Fried Veggies With Mozzarella
Baba Ganouj (Iranian Eggplant Dip)
Turkish Eggplant Salad
Chicken Ratatouille Pasta