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Eggplant Penne

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.