Penne A La Siciliana
Vegetarian is delicious and easy with this 30-minute recipe. Toss pasta with a quick-to-make eggplant and tomato sauce then top with smoked mozzarella.
Ingredients
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3 tablespoons olive oil
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1 large onion, sliced
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1 eggplant (1-1/4 pounds), cut into 1/2-inch dice
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2 cloves garlic, chopped
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1 can (28 ounces) crushed tomatoes
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1 teaspoon fresh rosemary, chopped, OR 1/2 teaspoon dried
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1 teaspoon dried oregano
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1-1/2 teaspoons salt
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1/4 teaspoon red-pepper flakes
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1/4 cup dry red wine
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1 pound dried penne
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3/4 cup shredded smoked mozzarella
Directions
1.
Heat oil in large skillet over medium-high heat. Add onion, eggplant and garlic. Saute 5 minutes, stirring frequently, or until softened.
2.
Add tomatoes, rosemary, oregano, salt, pepper flakes and wine. Bring to a simmer; simmer, uncovered, 15 minutes, stirring occasionally.
3.
While sauce is simmering, cook pasta following package directions. Drain.
4.
Toss pasta with eggplant mixture. Top with smoked mozzarella and let melt slightly. Serve immediately. Makes 6 servings.
Nutrition information
Calories 427, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 866 mg, Carbohydrate 67 g, Fiber 8 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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