Photo by: Becky Luigart-Stayner
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.
Cooking Light MARCH 2006
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
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Brown Rice Penne with Eggplant recipe
