↞ recipe box start page
Category: Main Dish
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Eggplant Penne Pasta
view my recipes
print
save
Category: Main Dish
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Penne With Middle Eastern Eggplant Sauce
by HappyCook80
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 teasp
by HappyCook80
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 teasp
Penne With Eggplant, Thyme And Goat Cheese
by ICOOK2
6 ounces dried penne pasta 2 Tbsp olive oil 1 pound white eggplants (about 6), trimmed and cut into bite size pieces 2 Tbsp chopped sun-dried tomatoes 1/4 tsp crushed red pepper 2 garlic clove
by ICOOK2
6 ounces dried penne pasta 2 Tbsp olive oil 1 pound white eggplants (about 6), trimmed and cut into bite size pieces 2 Tbsp chopped sun-dried tomatoes 1/4 tsp crushed red pepper 2 garlic clove
Eggplant With Pasta
by sgre52160
Salt, pepper and garlic powder, to taste 1 pound penne or mezzani 4 1/2 cups Italian Tomato Sauce, heated 1/4 cup olive oil, or as needed 2 large eggs 1/2 cup flour 2 large firm eggplants,
by sgre52160
Salt, pepper and garlic powder, to taste 1 pound penne or mezzani 4 1/2 cups Italian Tomato Sauce, heated 1/4 cup olive oil, or as needed 2 large eggs 1/2 cup flour 2 large firm eggplants,
Pasta With Scallops And Eggplant
by sgre52160
1 lb pasta 1/3 cup olive oil, plus 2 tbsp 3 garlic cloves, minced 1/4 tsp red chili flakes 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup 1 large eggplant, chopped 3/4 tsp kosher salt 3/
by sgre52160
1 lb pasta 1/3 cup olive oil, plus 2 tbsp 3 garlic cloves, minced 1/4 tsp red chili flakes 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup 1 large eggplant, chopped 3/4 tsp kosher salt 3/
Penne Pasta
by sgre52160
1 lb penne pasta 2 tbsp olive oil 1/2 cup brandy 2 cups chicken stock 1 shallot, finely chopped 8 oz button mushrooms and shitake mushrooms, finely sliced 1 small bunch parsley, chopped 1/2 pin
by sgre52160
1 lb penne pasta 2 tbsp olive oil 1/2 cup brandy 2 cups chicken stock 1 shallot, finely chopped 8 oz button mushrooms and shitake mushrooms, finely sliced 1 small bunch parsley, chopped 1/2 pin
view more member recipes
related CDKitchen recipes
Pasta alla Norma
A Really Delicious Way to Cook Eggplant
J. Alexander's Rattlesnake Pasta
Penne Puttanesca
Baked Penne Casserole
Penne with Pink Vodka Sauce
Italian Penne Pasta Salad With Roasted Peppers And Salami
Imitation Crab Alfredo With Penne Pasta
Penne And Tuna Sauce
Armadillo Border Grill Chipotle Chicken Penne Pasta