Penne with Eggplant Sauce

    35 minutes

    I love lovely rich eggplant with pasta and it's especially good with sun-dried tomato. Serve with Parmesan cheese on top.

    24 people made this

    Serves: 2 

    • 500g penne pasta
    • 2 tablespoons olive oil
    • 1 eggplant, halved lengthwise and cut into small pieces
    • 3 cloves garlic, chopped
    • 2 tablespoons olive oil, or more if needed
    • 1 pinch salt and pepper to taste
    • 1/4 cup sun-dried tomato spread
    • 1 cup tomato pasta sauce, or more if needed
    • 4 leaves chopped fresh basil

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
    2. Heat 2 tablespoons olive oil in a large frypan over medium heat. Stir in eggplant and garlic and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated through, about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

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    Reviews in English (22)


    Since it's August, I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes, and it went over well with the family. I also added a medium onion to give it a bit of added texture.  -  30 Aug 2010  (Review from Allrecipes USA and Canada)


    Great recipe! I used 1/2 an eggplant, and also 1/2 a zucchini, the two were great together. Instead of tomato paste, i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall, a very easy and delicious recipe!  -  15 Sep 2010  (Review from Allrecipes USA and Canada)


    pretty good, the recipe is vague on what size the "small pieces" of eggplant should be, the sauce is kind of bland, and tastes strongly of plain tomato sauce, but it was fast and used what we had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour.  -  06 Aug 2010  (Review from Allrecipes USA and Canada)