Pasta with Eggplant Ragu
2 teaspoons olive oil
1. Put a large pot of salted water on to boil.
1 onion, coarsely chopped
2 garlic clove, minced
1 1/4 pounds eggplant, diced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 cups marinara sauce
1 yellow bell pepper, or red bell pepper, diced
3 tablespoons fresh basil, chopped
3/4 pound penne pasta, or other pasta
1/2 cup feta cheese, crumbled, or 1/4 cup freshly grated parmesan (for recipe serving 6)
2. In a large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
3. Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with cheese and serve.
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