Penne With Eggplant (Aubergine)

“From Cooking Light March 2006”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain well.
  2. Meanwhile heat oil in a large skillet over medium-high heat until hot.
  3. Add eggplant and onion; sauté 8 minutes or until onion is browned.
  4. Stir in garlic; sauté 3 minutes.
  5. Add salt, pepper, and pasta sauce; bring to a simmer.
  6. Reduce heat, and cook 5 minutes.
  7. Remove from heat; stir in basil.
  8. Toss eggplant mixture with pasta.
  9. Sprinkle with 1 cup cheese; toss gently.
  10. Top evenly with remaining 1/2 cup cheese.

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