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Categories:Viewed: 90 - Published at: 6 years ago
Ingredients
- 1 Medium Eggplant, Peeled And Diced Into 1 Inch Cubes
- 1/4 cups Olive Oil, Plus Some Extra For Your Skillet
- 1 Small Onion, Chopped
- 3 cloves Garlic, Minced
- 1 can (28 Oz. Size) Peeled Whole Tomatoes, Chopped Slightly
- Salt And Pepper, to taste
- 1/2 pounds Penne Or Fusilli
- 1/4 cups Fresh Basil, Chopped
- 1/2 cups Fresh Grated Parmesan Cheese (or Asiago), Plus Extra For Topping
Method
- Preheat oven to 425 F.
- In a medium sized bowl toss eggplant with olive oil.
- Put it onto a rimmed baking sheet and bake at 425 F, browning both sides.
- This will take about 10 minutes on each side.
- When done remove from heat and set aside.
- Heat a splash of oil in a large oven safe skillet over medium heat.
- Add onion and garlic.
- Saute over medium heat until soft, about 5 minutes.
- Add tomatoes, salt and pepper.
- Break up tomatoes and simmer 15-20 minutes until liquid is reduced.
- Meanwhile, cook the pasta according to package instructions.
- After 15-20 minutes of simmering, add basil to tomato sauce and simmer another 5 minutes.
- When pasta is done, drain it.
- Toss cooked pasta into the skillet with the heated sauce and the baked eggplant.
- Mix in cheese and bake for 15 minutes at 350 F.
- Serve with additional cheese.
