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Categories:
olive oil bell peppers onions eggplant garlic fresh basil nuts thyme rosemary vegetable broth penne Parmesan cheese
Viewed: 21 - Published at: 6 years agoIngredients
- 5 tablespoons olive oil
- 2 bell peppers (preferably 1 red and 1 yellow), chopped
- 2 small onions, chopped
- 1 small eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes
- 2 large garlic cloves, chopped
- 1/2 cup chopped fresh basil or 1 1/2 tablespoons dried
- 1/4 cup chopped toasted pine nuts
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup canned vegetable broth
- 3/4 pound penne, freshly cooked
- 1 cup grated Parmesan cheese
Method
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add bell peppers, onions, eggplant and garlic; saute until onions are translucent, about 6 minutes.
- Add 1/2 cup basil, pine nuts, thyme and rosemary and saute until eggplant softens, about 10 minutes.
- Mix in broth.
- Simmer sauce until eggplant is very tender and liquids begin to thicken, stirring occasionally, about 30 minutes.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Rewarm over low heat before continuing.)
- Add penne to sauce in Dutch oven.
- Toss until sauce coats pasta.
- Transfer to large bowl.
- Sprinkle with Parmesan.
