Eggplant Tomato Sauce W Penne Pasta
Transform your weeknight dinner routine with this vibrant and hearty Eggplant Tomato Sauce with Penne Pasta. Perfectly al dente penne is paired with a rich, savory tomato sauce infused with caramelized eggplant, aromatic garlic, and a hint of red pepper flakes for a subtle kick. This vegetarian pasta dish is elevated with fresh basil and a sprinkle of Parmesan cheese, creating a comforting yet sophisticated meal. With its irresistible blend of tender eggplant and robust tomato flavors, this recipe is a deliciously simple way to enjoy a wholesome Mediterranean-inspired dinner in just one hour. Great for pasta lovers, this recipe is easy to make, packed with veggies, and ideal for family meals or casual entertaining.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 medium eggplant
- 3 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 oz (canned) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 cup (chopped) fresh basil leaves
- 0.25 cup (grated) Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the eggplant into 1-inch cubes. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out bitterness. Pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 5-7 minutes until golden brown and softened. Remove eggplant from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Finely chop the onion and garlic cloves. Sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes (with their juices), tomato paste, dried oregano, red pepper flakes, salt, and black pepper. Simmer the sauce over medium-low heat for 15 minutes, stirring occasionally.
Return the cooked eggplant to the skillet and stir into the tomato sauce. Simmer for an additional 10 minutes to allow the flavors to meld together.
Taste the sauce and adjust seasoning if needed. Stir in chopped basil just before serving.
Divide the cooked penne pasta among serving bowls. Top each portion with the eggplant tomato sauce.
Garnish with grated Parmesan cheese and extra basil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 46.4 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3910 mg | 83% | |
*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.
