Eggplant Penne Recipe
This eggplant penne dish serves 2-4 people depending on appetite sizes. The eggplant is sauted with the other vegetables, seasoned and combined with the penne to make a tasty meal.
3 cups penne (cooked 6 cups)
2 Tablespoons olive oil
1 teaspoon minced garlic paste
1 eggplant cut into bite sized chunks
1 Tablespoon balsamic vinegar
10 bite sized tomatoes, cut in halves
1 small pickled red pepper, cut into thin rounds
season with salt and freshly ground pepper
a handful of fresh basil leaves
Fill a large saucepan with water and put 1/2 teaspoon salt. Bring to the boil. Once boiling put in the penne and cook for 8-10 minutes until el dente.
While the pasta is cooking, heat the olive oil in a large frying pan or wok. Add the garlic, eggplant and vinegar and cook until the eggplant is soft and translucent. Stir one in awhile with a wooden spoon.
Add the cut tomatoes and the pickled red pepper slices.
Cook for 2 minutes longer.
Drain the pasta and add to the eggplant mixture in the skillet. Gently stir to combine.
Remove from heat and place in serving dish.
Top with salt, freshly ground pepper, and basil to taste.