Garlicky Eggplant Penne
1 large eggplant sliced in 1/4-inch rounds
salt
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.
Click Here to Comment on This Recipe
Related Recipes:
Browse: A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
|
