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Easy Penne and Eggplant

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As the end of summer arrives, so does an abundance of garden eggplant, so Easy Penne and Eggplant is a super way to help us use up some of this year's crop in a fresh-tasting dish that's good hot or cold.

Serves: 6

Cooking Time: 30 min

What You'll Need:
  • 1 pound penne
  • 2/3 cup olive oil, divided
  • 1 pound eggplant, cut into ½-inch pieces (2 small eggplants)
  • 1 small onion, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 tomatoes, chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated Parmesan cheese
What To Do:
  1. In a large pot, cook penne according to package directions. Drain, rinse, and drain again.
     
  2. Place penne in a large bowl and toss with 2 tablespoons oil; set aside.
     
  3. In the same pot, heat remaining oil over medium-high heat. Saute eggplant and onion 10 to 12 minutes, until lightly browned.
     
  4. Add salt, pepper, garlic powder, and oregano, and saute for an additional 3 to 5 minutes.
     
  5. Add tomatoes and basil, and toss gently with penne until heated through. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until ready to serve.
     

OOH ITS SO GOOD!

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