Sicilian Eggplant Marinara over Penne


  • 1 medium eggplant
  • 2 tablespoons extra-virgin olive oil (twice around the pan)
  • 4 large cloves garlic, minced
  • Coarse salt and black pepper, to taste
  • A handful chopped fresh flat-leaf parsley
  • 1 can (28 ounces) crushed tomatoes
  • 20 leaves fresh basil, torn or coarsely chopped
  • + 2 more ingredients
    • 1 pound penne rigate, cooked until al dente
    • Shaved or grated Parmigiano Reggiano or Asiago cheese, for topping

Preparation Preheat oven to 425°F. Cut several small slits into one side of the eggplant with the tip of a sharp knife. Place eggplant directly on oven rack in the center of the hot oven, slit-side up. Roast for 20 minutes. Remove from oven and allow to cool. Gently remove skin with a sharp knif...

View full recipe at SpringPad


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