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Penne With Tomatoes, Eggplant, and Mozzarella

Penne With Tomatoes, Eggplant, and Mozzarella
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2010

Nutritional Information

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

Quick Tip

If you have kalamata olives (or any black or green olives, pitted and halved) on hand, toss in ¼ cup when you add the tomato mixture to the pasta.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.