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Penne With Eggplant And Olive Sauce For Two

Penne With Eggplant And Olive Sauce For Two is built on Canned Plum Tomatoes, Olive Oil, Eggplant, Onions, and Garlic. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 3 tsp
• 1 cup
• 1/3 cup
• 1 1/3
• 1 pinch
• 1/4 cup
• 1 pinch
• 1 pinch
• 2 tbsp
• 1/3 lb
• 1/3 cup

Method (preview)

1. 1

   Process tomatoes: place tomatoes with juice in food processor; pulse until tomatoes are chopped but retain some texture. Set aside.

2. 2

   Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high heat until hot.

3. 3

   Add eggplant; cook 5 to 7 minutes or until browned and tender, turning occasionally.

4. 4

   Remove from skillet; set aside.

5. 5

   Saute Onions: Reduce heat to medium-low; add remaining oil to skillet.

6. 6

   Add onions; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently.

7. 7

   Assemble: Add garlic and red pepper; cook and stir 30 to 60 seconds.

8. 8

   Add tomatoes; mix well.

9. 9

   Increase heat to medium-high.

10. 10

    Bring to a boil.

11. 11

    Add eggplant, olives, salt and pepper; stir to mix.

12. 12

    Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has thickened.

13. 13

    Stir in parsley.

14. 14

    Meanwhile, cook penne according to package directions. Drain; place in warm large bowl. Toss with sauce; sprinkle with cheese.

15. 15

    "Cooking Pleasures (2000-10/11)"