🫙 From the Spice Rack
Penne with Eggplant Sauce
1 lb Penne (short, tubular pasta -with pointed tips--vegan -versions are available) 5 tb Olive oil 1 md Eggplant -- peeled and diced 4 Garlic cloves -- minced 1/4 ts Dried red pepe...
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Ingredients5 items
Ingredients
- 1lbpenne (short, tubular pasta
- 1medium eggplant -- peeled and diced
- 4garlic cloves -- minced
- 1/4tsp dried red pepepr flakes
- 35ozimported plum tomatoes
Directions
- 1
1 lb Penne (short, tubular pasta -with pointed tips--vegan -versions are available) 5 tb Olive oil 1 md Eggplant -- peeled and diced 4 Garli
- 2
Bring alarge pot of water to a boil
- 3
Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues
- 4
While the water is being broght to a boil you can begin the sauce
- 5
In a large skillet heat 2 tbs of the oil over medium-high heat until hot but not smoking
- 6
Add half of the eggplant and cook until almost tender
- 7
Toss freuently and do not add any more oi
- 8
just keep tossing if the eggplant begins to stick