Eggplant Penne



Makes 5 servings (serving size: 1 cup sauce and 1 cup pasta)

Nutritional Information

Calories 351
Caloriesfromfat 29 %
Fat 11.4 g
Satfat 1.3 g
Monofat 6.1 g
Polyfat 1.2 g
Protein 8.9 g
Carbohydrate 53 g
Fiber 5.6 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 682 mg
Calcium 91 mg


4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces)
3 tablespoons olive oil, divided
1 1/2 cups finely chopped onion
3/4 teaspoon salt, divided
2 garlic cloves, minced
1 cup shiraz or other spicy dry red wine
1 (28-ounce) can whole tomatoes, undrained and chopped
1 bay leaf
1/4 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh or 1 tablespoon dried basil
1/4 cup chopped fresh or 1 tablespoon dried parsley
2 tablespoons chopped fresh or 2 teaspoons dried thyme
1/4 teaspoon black pepper
5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)


Preheat oven to 425°.

Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425° for 15 minutes, stirring once.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.