Eggplant Penne Pasta - How to Prepare Eggplant
This dish could be meatless, or toss in a bit of your favorite meat and spaghetti sauce!
Servings - 4 servings
Ingredients
- 2 small eggplants
- Couple dashes of salt
- 16 oz. box penne pasta
- 2 tsp olive oil
- Pepper
- Bunch of parsley, basil leaves and rosemary leaves
- 3 garlic cloves
- 1 cup crushed tomatoes
- 3/4 cup mozzarella cheese
- 4 ears of corn
- Optional, Add 1/3 - 1/2 lb. ground beef or diced chicken for the meat version!
Instructions
- Slice eggplants into 1/2 inch cubes or slightly smaller.
- Place in colander and sprinkle with salt. Set colander in the sink and let sit for 30 minutes. The salt will remove the bitter juices from the eggplant and the dish will be much tastier! After sitting for 30 minutes, rinse with cold water and then add to skillet for sauteing.
- Meanwhile, cook pasta according to package instructions. Drain and return to saucepan. Chop fresh herbs.
- Saute eggplant with the fresh herbs in olive oil for about 3-4 minutes, or until begin to brown. Stir often.
- Add 1 cup of crushed tomatoes, or tomato sauce/diced tomatoes. Stir through. Add cooked pasta and shredded mozzarella cheese. Toss and let simmer over low heat for 3-5 minutes, or until cheese melts.
- In glass baking dish, add corn cobs with 1/4 cup of water. Cover with plastic wrap and microwave for 4-5 minutes.
- Serve Eggplant Penne Pasta with Corn Cobs.