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Penne with Eggplant View Larger

Penne with Eggplant

An easy to make dinner with wine and fresh crusty bread. A completely perfect meal.

Ingredients:

  • 1 large eggplant (peel and then cut into 1 inch cubes)
  • 1 medium onion, diced
  • 1 jar any Stonewall Kitchen Pasta Sauce
  • salt
  • 1 pound penne or linguini pasta
  • parmesan cheese, freshly grated
  • olive oil

Directions:

  1. Cook pasta according to package directions
  2. Cover bottom of saucepan with olive oil. On medium heat, add eggplant and onions to oil and cook until eggplant is dark brown, stirring occasionally.
  3. When the eggplant is soft add one cup of water. Stir, scraping the bottom of the pan.
  4. Add any Stonewall Kitchen Pasta Sauce and simmer for 5 minutes. Pour over pasta and top with lots of Parmesan cheese.

  5. Any left over vegetables can be used in this recipe.

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