Penne Pasta with Eggplant and Tomatoes

Featured in the Honolulu Star-Bulletin on February 6, 2008.

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Ingredients:

Penne Pasta with Eggplant and Tomatoes

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 long eggplant, sliced
  • 6 to 8 Roma tomatoes, chopped
  • 1 cup chopped fresh basil leaves
  • 1 package (12 ounces) penne pasta, cooked al dente
  • 1 cup grated Parmesan cheese

Directions:

In a medium skillet, heat oil; add garlic, eggplant, and tomatoes. Cook until eggplant is tender. Stir in basil; pour over pasta and toss well. Top with Parmesan cheese. Makes 6 servings.

Approximate Nutrient Analysis per serving:
380 calories, 14 g fat, 4 g saturated fat, 10 mg cholesterol, 200 mg sodium, 50 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein

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