Thursday, June 17, 2010

Stewed Eggplant Penne

A simple pasta dish for lazy days.

I start with some diced onions, garlic, and tomatoes, then add in chunks of eggplants, leave them to stew for a bit until the tomatoes and eggplants have broken down and form a kind of chunky sauce.

Add some cooked penne (which in this case was white penne, because, sorry, I just can't get past non-al dente whole wheat pasta), mix everything up, throw in some fresh basil and mint, grate some Parmigiano-Reggiano on top if you like -- and voilà!

As I said, a simple pasta dish for lazy days.

Stewed Eggplant Penne

1 large onion, diced
3 cloves garlic
1 tsp red pepper flakes
4 Chinese eggplants, cut into chunks (you can use the equivalent number of large globe eggplants)
6-8 tomatoes, cut into chunks

1 lb penne
fresh basil
fresh mint

grated Parmigiano-Reggiano

Heat 4 tbsp of olive oil and red pepper flakes in a pot. Add diced onions and sweat until fragrant. Add garlic cloves.

Add tomatoes and eggplants and stew until soft. Check for seasoning.

In a separate pot, boil water for pasta. Cook pasta as per package instructions or until al dente. Drain.

Combine pasta with eggplant sauce. Add fresh basil and mint.

Grate parmiggiano reggiano on top and enjoy.

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  1. I am definitely going to come back to this dish when eggplant season hits here!

  2. I know this sounds random, but I REALLY like your pot....

  3. Joanne:

    Choosy Beggar Tina:
    Haha. Random doesn't faze me. This is a big pot... but we even need a bigger one sometimes! The only issue with this one is that food can sometimes stick (eg, when browning items).

  4. Mmm love all that fresh basil on top!

  5. eat me delicious:
    It did a lot to liven up the flavors in the dish.


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