Garlicky Eggplant Penne

1 large eggplant sliced in 1/4-inch rounds
1 large yellow onion, chopped
6 cloves garlic, minced
2 carrots, finely chopped
2 teaspoons olive oil
1 can crushed tomatoes, (28 ounce)
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup chopped parsley
parmesan cheese, optional
1 pound penne pasta, cooked
vegetable cooking spray

1. In a colander, sprinkle eggplant slices with salt and set aside for 20 minutes. Preheat broiler and lightly spray a baking sheet. Rinse eggplant thoroughly, squeeze dry and place on prepared cooking sheet. Broil 3 to 4 minutes on each side or until tender. Slice in strips, and set aside.

2. In a large skillet, sauté onions and garlic in oil for 5 minutes, or until softened. Add tomatoes, oregano, and cayenne. Bring to a boil, stir in eggplant and parsley, reduce heat, and simmer for 10 minutes. Season to taste with salt and pepper and serve with penne, sprinkled with Parmesan if desired.

Makes 6 servings.

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