Penne with Eggplant Aubergine

Savor the comforting flavors of Italy with this Penne with Eggplant Aubergine recipe, a delightful blend of tender pasta, golden sautéed eggplant, and a rich, herb-infused tomato sauce. Perfectly spiced with a touch of red chili flakes and aromatics like garlic and oregano, this dish captures the essence of Mediterranean cuisine. Fresh basil leaves and a generous sprinkle of Parmesan cheese add a final burst of freshness and creamy depth to every bite. Ready in just 45 minutes, this vegetarian pasta recipe is ideal for busy weeknights or a cozy dinner with friends. Serve alongside warm, crusty bread or a crisp green salad for a complete and satisfying meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams penne pasta
• 2 medium eggplant (aubergine)
• 4 tablespoons olive oil
• 3 units garlic cloves
• 400 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons red chili flakes
• 1 teaspoon dried oregano
• 8 units fresh basil leaves
• 50 grams Parmesan cheese
• 5 liters water
• 1 tablespoon salt (for pasta water)

Directions

Step 1

Wash the eggplants and dice them into 1.5 cm cubes. Sprinkle a pinch of salt over the cubes and set aside for 15 minutes to draw out any bitterness. Rinse and pat dry with a clean kitchen towel.

Step 2

Bring 5 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then cook the penne according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until golden and softened, about 7-10 minutes. Remove the eggplant from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the canned crushed tomatoes, tomato paste, 1 teaspoon of salt, 1/2 teaspoon of black pepper, red chili flakes, and dried oregano. Let the sauce simmer for 10 minutes, stirring occasionally.

Step 6

Add the sautéed eggplant to the tomato sauce and stir to coat evenly. Simmer for another 5 minutes, allowing the flavors to meld together.

Step 7

Add the cooked penne to the skillet with the sauce and toss gently to combine. If the sauce seems too thick, use the reserved pasta water to loosen it to your desired consistency.

Step 8

Remove the skillet from heat and tear fresh basil leaves into the pasta. Toss to incorporate and adjust seasonings if needed.

Step 9

Divide the pasta into serving bowls, sprinkle each portion with freshly grated Parmesan cheese, and serve immediately.

Nutrition Facts

Serving size	(6685.3g)

Amount per serving	% Daily Value*
Calories	2442.0

Total Fat 80.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 44.5mg	0%
Sodium 9974.7mg	0%
Total Carbohydrate 365.6g	0%
Dietary Fiber 43.1g	0%
Total Sugars 41.9g
Protein 80.8g	0%

Vitamin D 0IU	0%
Calcium 1012.9mg	0%
Iron 22.8mg	0%
Potassium 4067.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 12.9%

Carbs: 58.4%