suemunzlinger's Recipe

Eggplant Penne Pasta

Category: Main Dish

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-lb.), cut into 3/4-in. pieces
1 c sliced mushrooms (optional)
1 can (14-1/2 oz.) fire roasted diced tomatoes* note
1 can (14 oz.) tomato sauce * note
1 tsp. Italian seasoning * note
1/2 tsp. table grind black pepper
1 pkg. (8 oz.) part-skim mozzarella cheese, cut into 1/2-in. pieces
1/2 c. refrigerated shredded Parmesan cheese


Heat oil in deep nonstick 12-in. skillet over medium-high heat. Add garlic, celery, onion and eggplant and cook 8 to 10 min. or until vegetables are golden, stirring frequently. Stir in diced tomatoes with their juice, tomato sauce, Italian seasoning and pepper; heat to boiling. Add mushrooms. Reduce heat to medium; cover and cook 5 to 7 min. or until eggplant is tender.

Heat large covered sauce pot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to same sauce pot.

Add sauce to pasta in sauce pot; stir in mozzarella and cook over medium heat just until mixture is heated through and cheese begins to melt. Serve pasta sprinkled with Parmesan cheese. Makes about 12 cups.

* note. You can omit these three ingredients and use ready made sauce and add additional herbs according to taste.