pat's Recipe

Penne with Eggplant, Thyme and Goat Cheese

Category: PASTA

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 cloves, chopped
1/4 tsp kosher salt
1/3 cup dry white wine
1 tsp fresh thyme leaves or 1/4 tsp dried
2 Tbsp crumbled goat cheese

Cook pasta according to package directions;
drain
Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes
Add wine and thyme; reduce heat and simmer until only a few Tbsp liquid remain, about 10 minutes.
Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese.

serves 4