Penne With Eggplant Aubergine Recipes

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PENNE WITH EGGPLANT SAUCE



Penne with Eggplant Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces penne (or other short pasta)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
Freshly ground pepper
5 cloves garlic, thinly sliced
1 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup torn fresh basil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
  • Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
  • Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

EGGPLANT (AUBERGINE) AND PANCETTA PENNE



Eggplant (Aubergine) and Pancetta Penne image

Fried eggplant in a pancetta tomato sauce served with penne. The sauce is very thick and chunky with an excellent flavour.

Provided by The Great Googilymo

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 yellow onion (diced)
3 garlic cloves (minced)
3 tablespoons olive oil
100 g hot pancetta (diced)
1 (28 ounce) can Italian plum tomatoes
1 large eggplant (diced into small cubes)
1 lb penne pasta
3 tablespoons italian seasoning
salt and pepper
parmesan cheese

Steps:

  • In a large pan saute pancetta in olive oil for 3 minutes.
  • Add diced onions and saute for another 10 minutes until onions are translucent.
  • Add minced garlic and saute another minute.
  • In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
  • Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
  • Boil penne pasta till al dente.
  • Add penne and eggplant into sauce and mix well.
  • Serve with grated parmesan cheese on top and enjoy.

PENNE WITH EGGPLANT (AUBERGINE)



Penne With Eggplant (Aubergine) image

Make and share this Penne With Eggplant (Aubergine) recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package ziti pasta or 1 (16 ounce) package rice penne
1 tablespoon olive oil
3 cups cubed eggplants
1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (26 ounce) jar fat free pasta sauce
1/3 cup finely chopped fresh basil
1 1/2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain well.
  • Meanwhile heat oil in a large skillet over medium-high heat until hot.
  • Add eggplant and onion; sauté 8 minutes or until onion is browned.
  • Stir in garlic; sauté 3 minutes.
  • Add salt, pepper, and pasta sauce; bring to a simmer.
  • Reduce heat, and cook 5 minutes.
  • Remove from heat; stir in basil.
  • Toss eggplant mixture with pasta.
  • Sprinkle with 1 cup cheese; toss gently.
  • Top evenly with remaining 1/2 cup cheese.

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne with Swordfish and Eggplant image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

PASTA ARRABBIATA WITH AUBERGINE



Pasta arrabbiata with aubergine image

Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre

Provided by Sara Buenfeld

Categories     Dinner, Pasta, Supper

Time 43m

Number Of Ingredients 11

1 tbsp cold-pressed rapeseed oil
1 large onion , finely chopped (160g)
2 large garlic cloves , finely grated
1 tsp chilli flakes
1 tsp smoked paprika
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 aubergine , chopped
150g wholemeal penne or fusilli
large handful of basil , plus extra to serve
25g parmesan or vegetarian Italian-style hard cheese, finely grated

Steps:

  • Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
  • Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.35 milligram of sodium

EGGPLANT PARM PENNE RECIPE BY TASTY



Eggplant Parm Penne Recipe by Tasty image

Upgrade your pasta night with this easy spin on a classic dish!

Provided by Prego

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

1 eggplant, cut into 1-inch pieces
1 tablespoon kosher salt
½ cup Italian-style bread crumbs
½ cup all-purpose flour
2 large eggs
¼ cup canola oil
16 oz dried penne pasta
1 jar Prego® Traditional Italian Sauce
8 oz fresh mozzarella cheese, torn into 1-inch pieces
¼ cup roughly chopped fresh basil leaves, divided

Steps:

  • Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
  • While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
  • Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
  • Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
  • *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
  • Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
  • Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
  • Garnish with remaining basil.
  • Enjoy!

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE



Penne with Eggplant, Olives and Feta Cheese image

Categories     Cheese     Olive     Pasta     Vegetable     Sauté     Vegetarian     Dinner     Feta     Eggplant     Fall     Spring     Summer     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 13

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

Steps:

  • Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

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