Spiced Eggplant Penne

Spiced Eggplant Penne with a touch of chili. This recipe is so rich in flavor while not being too heavy. Eggplant has antioxidants such as vitamins A and C and is a good source of potassium. The natural plant chemicals eggplant produces may also help your cells do a better job at processing sugar. And, you can substitute for gluten-free pasta if needed!

Ingredients

Serves: 4 Time: 60-90 minutes

Spiced Eggplant Penne

• 1 onion, finely chopped
• 1 eggplant cut in 1/2, dice one half and finely grate the other
• 3-4 garlic cloves, peeled and minced
• 1/2 tsp chili flakes, we used thai chili!
• 2 cups tomato puree
• 1 tsp dried oregano
• Salt
• Black pepper
• Olive oil
• 14 oz. penne

Directions

1. Begin by adding the diced eggplant to a colander. Gently rub a generous amount of salt onto the eggplant and allow it to drain for about 30 minutes or up to an hour. Then, rinse and dry the eggplant. While you wait, you can grate the other half of the eggplant and prepare your other vegetables.
2. If you don’t have tomato puree, you can blend one can of diced tomatoes and add an 8oz can of tomato sauce to supplement.
3. Once your vegetables are prepped, heat about 2-3 Tbs of olive oil in a large pan on high heat.
4. Add the onion and cook for 2-3 minutes or until translucent and soft.
5. Then, add the diced eggplant and cook for 3-4 more minutes.
6. Next, add the grated eggplant, garlic, and chili flakes. Cook for another 3-4 minutes.
7. Pour in the tomato puree or mix and add in the oregano and a pinch of salt and pepper.
8. Bring the mixture to a simmer and allow it to cook uncovered for about 15 minutes.
9. In another pot, boil water for your pasta. Cook for 8-10 minutes or according to the package and drain the water once the pasta is cooked.
10. Add half of the eggplant mixture to the pasta when done and toss well.
11. Then, serve the eggplant pasta and top with the remaining sauce.
12. Top with fresh basil leaves or parmesan (vegan or non) if desired.

Nutrition Information

Divide numbers by 4 for individual serving

Nutrition Disclaimer

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