Eggplant and Tomato Penne
A delicious and hearty pasta dish with eggplant and tomatoes.
Ingredients
- 1 eggplant
- 2 tomatoes
- 1 onion
- 3 cloves of garlic
- 250 g penne pasta
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Meanwhile, dice the eggplant, tomatoes, onion, and mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and cook until softened, about 2 minutes.
- Add the diced eggplant to the skillet and cook until tender, about 10 minutes.
- Stir in the dried oregano, chili flakes, salt, and pepper. Cook for an additional 2 minutes.
- Add the diced tomatoes to the skillet and cook for another 5 minutes, until the tomatoes are softened.
- Add the cooked penne pasta to the skillet and toss to combine with the eggplant and tomato mixture.
- Garnish with fresh basil leaves and serve with grated Parmesan cheese.
Nutrition
Calories: 380kcalCarbohydrates: 64gProtein: 12gFat: 8gFiber: 8g
