Eggplant Aubergine Con Penne
Savor the rich, rustic flavors of Italy with this Eggplant Aubergine Con Penne recipe, a hearty pasta dish that’s as comforting as it is flavorful. Tender cubes of golden-brown eggplant, simmered in a fragrant tomato and garlic sauce, create a luscious base that coats every piece of perfectly al dente penne. A sprinkle of red chili flakes adds a subtle kick, while fresh basil leaves and grated parmesan cheese elevate this dish to perfection. Ready in just 45 minutes, this vegetarian recipe combines Mediterranean ingredients like olive oil and eggplant into a satisfying meal that’s perfect for weeknights or entertaining guests. Serve it with a crisp side salad and crusty bread for an authentic Italian dining experience right in your kitchen.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 medium eggplant (aubergine)
- 400 grams canned crushed tomatoes
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 medium onion
- 1 teaspoon red chili flakes
- 10 leaves fresh basil leaves
- 50 grams parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, wash and dice the eggplants into 1-inch cubes. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes in batches (to prevent overcrowding) and cook for 5-7 minutes until golden brown on all sides. Remove and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Mince the garlic and add it to the skillet along with the red chili flakes. Cook for 1-2 minutes until fragrant.
Add the canned crushed tomatoes to the skillet. Season with salt and black pepper, and simmer the sauce for 10 minutes, stirring occasionally.
Return the cooked eggplant to the skillet with the tomato sauce. Stir to combine and let it simmer for another 5 minutes to allow the flavors to meld together.
Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in fresh basil leaves just before serving for a burst of freshness.
Serve the Eggplant Aubergine Con Penne hot, topped with freshly grated parmesan cheese. Enjoy your meal!
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 45.0 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3875 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
