Eggplant (Aubergine) Con Penne |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Eggplant con penne Ingredients:
4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz) |
3 tablespoons olive oil, divided |
1 1/2 cups finely chopped onions |
3/4 teaspoon salt, divided |
2 garlic cloves, minced |
1 cup dry red wine |
1 (28 ounce) can stewed tomatoes, undrained |
1 bay leaf |
1/4 cup chopped olive (i like black olives) |
1 tablespoon dried basil |
1 tablespoon dried parsley |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 teaspoon dried cilantro |
1/4 teaspoon black pepper |
5 cups hot cooked penne |
Directions:
1. Preheat oven to 425.
2. Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
3. Arrange in a single layer on a baking sheet.
4. Bake at 425 for 15 minutes stirring once.
5. Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
6. Add onions; saute' 5 minutes.
7. Add 1/2 teaspoon salt and garlic.
8. Saute' 1 minute.
9. Stir in wine, tomatoes, and bay leaf.
10. Bring to a boil.
11. Reduce heat to med and cook 20 min, stirring occasionally.
12. Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
13. Cook 2 minutes.
14. Serve over pasta.
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