Easy Eggplant Penne | Easy Dinner Recipe2019-03-11
- Servings : 3 to 4 servings
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
It’s always a good time for pasta! Right? This Eggplant Penne recipe will become one of your favorites. It’s simple, healthy and so tasty! Let’s get to it.
Veggie Loaded Eggplant Penne!
First of all, let’s enjoy the fact that this recipe is as simple as it gets. Pasta should be that way! Simple and delicious. Not too many ingredients or steps, lots of flavors and post-meal happiness. Pasta, eggplant, tomatoes, spinach, onion and garlic, and olive oil. Nothing more!
You could even replace any veggies you might not have on hand or just don’t like. Don’t like eggplant? Try zucchini! Don’t like spinach? Just leave it out. This recipe is flexible like that, which makes it perfect for families with kids. A great way to get those veggies in. The sweetness of the tomato sauce will hide the fact that they are eating vegetables they wouldn’t even touch otherwise.
This is one of those recipes you could just prepare in a heartbeat! Make a big portion for the whole family to sit together and enjoy a fresh healthy prepared meal. Such an important ritual, right? It may be utopic to think we could make this happen every day but at least a couple of times a week or even just on Fridays (since work usually finishes early!) Better yet, you could involve your family in the whole process! Some do the chopping, others the boiling and you’ll already be spending quality time together! Isn’t that great? You could do the same thing on Saturdays while prepping some yummy vegan pizza! Making the dough and tomato sauce are perfect tasks for sharing and then you can all take credit for how delicious the meal was!
Bottom line is, there’s something about Italian food that makes us fall in love with it!
- 15 to 20 ounces of penne pasta
- 10 ounces of eggplant (cut into small ¼ of an inch pieces)
- 5 ounces of red peppers (cut into small ¼ of an inch pieces)
- 1 head of onion
- 1 clove of garlic
- A handful of baby spinach
- 10 ounces of tomato sauce
- Salt, pepper, sugar
- Chili flakes (optional)
Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
Now add the tomato sauce and some sugar to balance the acidity.
Let it simmer for 3 to 4 minutes and add the spinach.
Now the pasta should be ready - drain it and put it in the sauce straight away. Take it off the heat and serve!