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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:

Ingredients

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.
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

Olives
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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