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 ounces 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.