Penne With Tomatoes, Eggplant, and Mozzarella

Penne With Tomatoes, Eggplant, and Mozzarella
Christopher Baker
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1/2
pound
penne (1⁄2 box)
1/4
cup
olive oil
1
medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2
pound
cherry tomatoes, halved
2
cloves garlic, sliced
1/4
teaspoon
crushed red pepper
kosher salt and black pepper
1/2
pound
fresh mozzarella, cut into 1⁄2-inch pieces
1/4
cup
torn fresh mint leaves

Directions

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
  4. Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
  5. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 533
  • Fat 28 g
  • Sat Fat 10 g
  • Cholesterol 40 mg
  • Sodium 539 mg
  • Protein 20 g
  • Carbohydrate 53 g
  • Sugar 7 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 336 mg
What does this mean? See Nutrition 101.

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