Penne With Tomatoes, Eggplant, and Mozzarella

penne-tomatoes-eggplant-mozzarella
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • 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

Ingredients

  1. Check 1/2pound penne (1⁄2 box)
  2. Check 1/4cup olive oil
  3. Check 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
  4. Check 1/2pound cherry tomatoes, halved
  5. Check 2 cloves garlic, sliced
  6. Check 1/4teaspoon crushed red pepper
  7. Check kosher salt and black pepper
  8. Check 1/2pound fresh mozzarella, cut into 1⁄2-inch pieces
  9. Check 1/4cup 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.