Eggplant Penne

Eggplant Penne


2 people made this

A great way to use up summer eggplant, fried and simmered in a rich tomato sauce. Serve this pasta with bread and a salad.

Serves: 4 

  • 450g penne
  • 900g eggplant
  • sea salt
  • 300ml olive oil
  • 3 cloves garlic
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 1 stalk celery, chopped
  • 1/3 cup tomato paste
  • 800g tinned tomatoes
  • salt and pepper to taste
  • 10 basil leaves, sliced
  • grated ricotta, to garnish

Preparation:20min  ›  Cook:1hour  ›  Extra time:2hours resting  ›  Ready in:3hours20min 

  1. Peel the eggplant and sliced it into sticks about 3cm thick. Place in a colander and sprinkle all over with salt. Cover with a plate to weigh them down and let them express their moisture for 2 hours.
  2. Heat 200ml of the olive oil in a heavy pot. Add the garlic and saute one minute. Add the onion and cook until transparent. Add the chopped capsicum and celery to the pot and cook until softened. Add the tomato paste and cook, stirring well to prevent sticking. Add the tomatoes and cook 30 minutes. If you like a fine-textured sauce, you can now blend it with an immersion blender. Season with salt, pepper and basil.
  3. Rinse the eggplants and pat dry with paper towels. Cut into cubes. Heat the remaining 100ml olive oil and fry the eggplant until golden. Add to the sauce.
  4. Cook the penne until al dente and serve with the sauce and grated ricotta.

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Reviews (1)


Classic Italian flair. I added some hot peppers to give it a kick. Thank you for the recipe. - 29 Sep 2015

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