Looking for a tasty and healthy pasta dish? Try this delicious Tomato and Eggplant Penne recipe that is sure to satisfy your cravings. This dish is not only easy to make, but it is also packed with flavor and nutrition.
Ingredients:
- 1 pound of penne pasta
- 1 large eggplant, diced
- 2 cans of diced tomatoes
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
- Cook the penne pasta according to the package instructions until al dente.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the diced eggplant to the skillet and cook for 5-7 minutes, or until tender.
- Drain the canned tomatoes, reserving the liquid in a separate bowl. Add the diced tomatoes to the skillet and cook for 5-7 minutes, or until the tomatoes break down and form a sauce.
- Add the reserved tomato liquid to the skillet and stir to combine. Cook for an additional 5-7 minutes, or until the sauce has thickened.
- Season the sauce with salt and pepper to taste.
- Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce.
- Garnish the dish with fresh basil leaves and serve immediately.
Conclusion:
This Tomato and Eggplant Penne recipe is a great way to enjoy a delicious and healthy pasta dish. The combination of eggplant and tomato creates a rich and flavorful sauce that pairs perfectly with penne pasta. This recipe is easy to make and can be customized to suit your taste preferences. Try it out today and enjoy a delicious and satisfying meal!
