🫙 From the Spice Rack
Penne with Eggplant
12 oz Penne 1 md Eggplant 3 tb Olive oil 1 sm Onion, coarsely chopped 1/2 c Thin sliced white mushrooms 1 1/2 c Tomato sauce 1 t Dried basil 1 Dried bay leaf 1 t Dried oregano
sideeasy
Ingredients8 items
Ingredients
- 12ozpenne
- 1medium eggplant
- 3tbsp olive oil
- 1small onion, coarsely chopped
- 1/2cup thin sliced white mushrooms
- 11/2 c tomato sauce
- 1tsp dried basil
- 1dried bay leaf
Directions
- 1
12 oz Penne 1 md Eggplant 3 tb Olive oil 1 sm Onion, coarsely chopped 1/2 c Thin sliced white mushrooms 1 1/2 c Tomato sauce 1 t Dried basil
- 2
Cook penne according to package directions until al dente
- 3
Drain, reserving half cup of the cooking water
- 4
Set both penne and water aside
- 5
Peel eggplant and cut into 1/3" cubes
- 6
In a large, nonstick pan over medium heat, heat 2 tablespoons olive oil
- 7
Add eggplant and saute 5 minutes, or until browned and translucent
- 8
Transfer eggplant to a bowl