Penne with Eggplant and Plum Tomatoes

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1 large eggplant, cut into 3/4 inch cubes
1/2 cup pecorino romano grated cheese
12 large basil leaves, chopped
3 cloves garlic, finely chopped
1/4 cup plus 2 tablespoons extra virgin olive oil
1 small onion, chopped
8 ounces 1/2 box, penne rigate pasta, cooked and drained
12 ripe plum tomatoes, peeled and chopped or substitute 1 can, 28 ounces, plum tomatoes, drained and chopped

Heat 2 tablespoons oil in a skillet. Add onion and garlic; cook on low until softened, 6 to 8 minutes.

Add tomatoes and basil; cover and simmer on low for 15 minutes.

To peel fresh tomatoes, cut a small "x" in the bottom of each tomato. Dip tomatoes in boiling water for 10 seconds, then, starting at the "x," peel the skin away in sections.

While sauce is cooking, in another large skillet sauté eggplant in remaining 1/4 cup oil, on medium, until golden brown, 8 to 10 minutes.

Add cooked eggplant and pasta to the tomato sauce. Toss with cheese and serve.

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