Penne with Eggplant, Tomato & Basil

Penne with Eggplant, Tomato & Basil
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 medium eggplant (1 lb.), cut into ¼-inch dice (about 6 cups)
  • 1 cup roughly chopped fresh basil
  • ¼ cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
  • ¼ tsp. crushed red pepper flakes; more to taste
  • 1 small red onion, thinly sliced
  • 1-¼ lb. tomatoes, seeded and cut into ½-inch chunks (about 2-1/3 cups)
  • + 3 more ingredients
    • 3 medium cloves garlic, finely chopped
    • ¾ lb. dried penne rigate
    • ½ cup coarsely grated Parmigiano Reggiano or ricotta salata

Bring a large pot of well-salted water to a boil. Heat 1/4 cup of the oil in a 12-inch skillet over high heat until shimmering hot. Add the eggplant and a generous pinch of salt. Reduce the heat to medium high and cook, stirring occasionally, until the eggplant is tender and light golden brown, ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network