This eggplant penne pasta recipe is one of the easiest pasta recipes.It may seem just like any plain old eggplant penne pasta but it is actually such a hearty and filling one. Eggplant or aubergine is one of my favorite vegetables and I have many other aubergin recipes to share with you on my website. I already have a salad recipe with eggplant: here
You can definitely adjust the eggplant cooking time to your preference which you will get right after a few tries. I like my eggplant a little on the firm side rather than soft and mushy in eggplant penne.
You can peel the skin off or leave it on, I like to keep half and peel half of it.
Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Click here for more details on nutritional values.
Ingredients
- 100 g Penne pasta
- 1 medium sized Eggplant
- 1 Tomato
- 1 Garlic
- 3 tablespoon Olive oil
- ½ teaspoon Thyme
- ½ tablespoon Parsley
- 3 tablespoon parmesan cheese
- Salt & pepper
Instructions
- Prep. the ingredients by cutting the eggplant a.k.a. aubergines and tomatoes into cubes, peel the garlic, wash the parsley.
- Boil water and generously salt it then add the pasta.
- Heat a pan and add olive oil then the aubergine, then add the crushed garlic tyhme, salt nd pepper.Add a few tablespoons of the pasta water with a tablespoon of olive oil.
- Cover the lid of the pan and turn the heat down to low. Leave it for 1 to 2 minutes while checking.
- Add the tomato and stir while cooking until it releases its juice.
- Once pasta is cooked, add it directly onto the pan. stir and add cheese.
- Serve on a plate and garnish with parsley.
