Northern Italian Pasta and Eggplant
- SERVES
- 3
- COOK TIME
- 30 Min
Make a double batch of our Northern Italian Pasta and Eggplant 'cause it's even better the second day!
What You'll Need
- 8 ounce penne pasta
- 1/4 cup olive oil
- 1 1/2 teaspoon dried oregano
- 1 small unpeeled eggplant, coarsely chopped (about 3 cups)
- 3 unpeeled ripe tomatoes, cubed
- 1 teaspoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup grated Parmesan cheese
What to Do
- Cook pasta according to package directions; drain, set aside, and keep warm.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Stir in oregano then add eggplant and tomatoes, and cook 3 to 4 minutes, stirring occasionally. Stir in parsley, garlic powder, sugar, salt, and peppers.
- Reduce heat to medium-low, cover, and cook 10 minutes.
- Pour tomato mixture over cooked pasta, and toss with Parmesan cheese. Serve immediately.
Notes
If you'd like, make the sauce a few days before planning to use it. Store, covered, in the refrigerator. Then, when you're ready, you just have to heat it and serve it over cooked pasta.