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.
Great recipe! It came together very quickly with little effort and has a great flavor. I used eggplant, fresh tomatoes (no tomato sauce), spring onions, spinach, and basil from my CSA box. I didn't have penne on hand so I used elbow pasta instead. Served with fresh corn on the cob. Tasty!
This was an easy and flavorful meal, using easy to come-by ingredients and simple preparation. I followed the recipe with a few exceptions: I did not use tomato sauce, instead I used a can of flavored diced tomatoes and a cup of diced cherry tomatoes. Instead of water, I used 1/2 water and 1/2 wine. I didn't have enough spinach so I added some other greens that I had on hand. ( I think you could use any green, from kale to chard to a mix.) I also added more salt than called for. I thinned the sauce with a bit of pasta cooking water as well. With these slight tweaks, we had a delicious, filling pasta meal.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!