Thursday, May 5, 2011

Penne Baked with Eggplant-Tomato Sauce

This came out DELICIOUS! I loved the baked eggplant sauce with the penne!


Penne Baked with Eggplant-Tomato Sauce
makes 6 servings

Ingredients:
12 ounces penne
1 Tbsp olive oil
1 medium yellow onion, chopped
1 medium eggplant, finely chopped
1 (28-ounce) can crushed tomatoes
1/4 cup dry red wine
1/4 cup chopped fresh flat-leaf parsley
1 tsp minced fresh marjoram or 1/2 tsp dried
Salt and freshly ground black pepper
1/2 cup vegan Parmesan
1/4 cup dry unseasoned bread crumbs


 Directions:
1. Preheat the oven to 375 degrees F. IN a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and set aside.


2. In a large skillet, heat the oil over medium-high heat. Add the onion, cover, and cook until softened, about 5 minutes. Ad the eggplant, cover, and cook until soft, 12 to 14 minutes. Stir in the tomatoes, wine, parsley, marjoram, and salt and pepper to taste. Simmer, uncovered, until the liquid reduces, about 15 minutes.


3. In a large bowl, combine the cooked penne with the eggplant-tomato mixture and spoon it into a lightly oiled 3-quart casserole. In a small bowl, combine the Parmesan with the bread crumbs and sprinkle it on top.

 
4. Cover with foil and bake for 30 minutes. Uncover and bake until lightly browned on top, about 10 minutes longer. Serve immediately.


Note: We used curly parsley so it wouldn't go to waste, and rice bread crumbs. Enjoy! =)


2 comments:

  1. I'm actually drooling over this now! Looks delicious!

    ReplyDelete
  2. Thank you!! You should try it, it was wonderful! =)

    ReplyDelete