Penne with eggplant
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Penne with eggplant
  Penne    Eggplant    Italian    Pasta  
Last updated 6/12/2012 12:50:15 AM. Recipe ID 11735. Report a problem with this recipe.
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      Title: Penne with eggplant
 Categories: Italian, Pasta
      Yield: 4 Servings
 
     12 oz Penne
      1 md Eggplant
      3 tb Olive oil
      1 sm Onion, coarsely chopped
    1/2 c  Thin sliced white mushrooms
  1 1/2 c  Tomato sauce
      1 ts Dried basil
      1    Dried bay leaf
      1 ts Dried oregano
    1/4 c  Dry red wine
    1/2 c  Shredded part-skim
           -mozzarella cheese (2 oz)
           Salt to taste
           Pepper to taste
 
  1. Cook penne according to package directions until al dente. Drain,
  reserving half cup of the cooking water. Set both penne and water
  aside.
  
  2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan
  over medium heat, heat 2 tablespoons olive oil. Add eggplant and
  saute 5 minutes, or until browned and translucent. Transfer eggplant
  to a bowl. Set aside.
  
  3. In the same pan over medium heat, add remaining olive oil and saute
  onions and mushrooms for 3 minutes, or until onion is transparent and
  mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce,
  basil, bay leaf, oregano and wine.
  
  4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
  sauce is too thick, slowly pour in a little reserved water. Remove
  bay leaf and discard. Stir in penne and cheese. Cook, stirring, until
  cheese is melted. Season with salt and pepper. Serve hot.
 




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Recipe ID 11735 (Apr 03, 2005)

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