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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces) |
3 tablespoons olive oil, divided |
1 1/2 cups finely chopped onion |
3/4 teaspoon salt, divided |
2 garlic cloves, minced |
1 cup shiraz or other spicy dry red wine |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 bay leaf |
1/4 cup kalamata olives, pitted and chopped |
1/4 cup chopped fresh or 1 tablespoon dried basil |
1/4 cup chopped fresh or 1 tablespoon dried parsley |
2 tablespoons chopped fresh or 2 teaspoons dried thyme |
1/4 teaspoon black pepper |
5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta) |
Directions:
1. Preheat oven to 425°.
2. Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425° for 15 minutes, stirring once.
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.
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