Penne Alla Norma

This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish.

Yield: Makes 6 servings (serving size: 1 1/2cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 19%
  • Fat: 8.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 15.8g
  • Carbohydrate: 70.3g
  • Fiber: 6.1g
  • Cholesterol: 6mg
  • Iron: 4.4mg
  • Sodium: 506mg
  • Calcium: 168mg

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 5 cups cubed peeled eggplant (about 1 pound)
  • 1 1/2 teaspoons crushed red pepper
  • 2 cups chopped spinach
  • 2 cups chopped seeded tomato
  • 1/2 cup water
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1 (8-ounce) can tomato sauce
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes. Add eggplant and red pepper; sauté 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.
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