Sautéed Eggplant Penne With Sunburst Chili Sauce |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Here’s a new quick dish I came up with that makes use of leftover chili... Ingredients:
2 tablespoons olive oil |
1 teaspoon minced garlic paste |
1 eggplant (coarsely julienned) |
1 tablespoon balsamic vinegar |
1 tablespoon walnuts (crushed) |
2 cups chili (i used my leftover sunburst chili) |
penne |
grated parmesan cheese |
chopped fresh basil |
Directions:
1. Prepare penne according to directions on package.
2. Meanwhile, place olive oil in heated frying pan then add garlic, eggplant, vinegar and walnuts Cook until eggplant is translucent.
3. While eggplant is cooking, quickly puree chili in a food processor.
4. Place in a container and heat in microwave for approximately 3 minutes.
5. Drain pasta and quickly mix with eggplant in frying pan.
6. Remove from heat and place in serving dish.
7. Top with desired amount of chili, Parmesan, and basil.
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