Becky Luigart-Stayner
Yield
8 servings (serving size: 1 1/4 cups pasta)

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.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain well.

Step 2

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.

Step 3

Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

acmeinecke's Review

Cook33K
June 15, 2012
We are trying to find ways of adding veggies that we usually don't eat to our diet. I bought an eggplant (because it was on sale and looked nice) and didn't quite know what to do with it (did I mention I'm just learning how to cook?). This was a great recipe for eggplant, and since most of the other items are staples in our home, it came together easily. Next time I will also add some squash and zucchini to incorporate more veggies.

MaggieC123's Review

Brielle
November 28, 2011
This is a really simple and delicious dish! Used whole wheat penne and thought that the combination of textures turned out great! Would definitely recommend it to anyone looking for a quick and easy meal

Cook33K's Review

DIA2SYD
November 18, 2011
This is an easy way to jazz up a jar of store bought sauce. Not a lot of work to it and the eggplant was cooked properly by following the directions. Works with any kind of pasta of course. Will definitely make again!

DIA2SYD's Review

MaggieC123
September 27, 2010
N/A

Brielle's Review

acmeinecke
March 18, 2010
Loved it. I would definitely make it again! Its a great weeknight meal on its own, but I bet with a nice salad and some wine, it would be good for company too! We didn't have any basil on hand, and the recipe was great without it (although next time, I will try it with the basil); couldn't find any brown rice penne, so I used whole wheat rotini (great because it held onto the sauce).