Penne with Eggplant

Makes 4-6 Servings


 8 ounces whole wheat penne or ziti (half of a 16-ounce package)
 1 1/2 teaspoons canola or olive oil
 3 cups cubed eggplant (about 1 small)
 1/2 cup finely chopped onion
 2 garlic cloves, chopped or 1 teaspoon garlic powder
 1/8 teaspoon salt
 1/8 teaspoon crushed red pepper
 1 1/2 cups pasta sauce
 3 tablespoons finely chopped fresh basil or 1 tablespoon dried
basil (optional)
 1/2 cup + 1/4 cup shredded part-skim mozzarella cheese; keep divided


  1. Cook pasta according to package directions, leaving out salt and
    oil. Drain well.
  2. Heat oil in a large skillet over medium-high heat. Add cubed
    eggplant and onion. Cook for 8 minutes or until onion is browned.
  3. Stir in garlic and cook for 3 minutes.
  4. Add salt, crushed red pepper and pasta sauce (and basil, if
    using). Bring to a simmer. Reduce heat and cook for 5 minutes.
    Remove from heat.
  5. Toss eggplant mixture with pasta. Sprinkle with 1/2 cup cheese
    and toss gently.
  6. Top evenly with remaining 1/4 cup cheese. Serve immediately.

Recipe from : Jewish Family and Children’s Service,

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