Dinner

Eggplant and tomato pasta is for Dinner.

Eggplant and tomato pasta takes 10 minutes to prepare.

Eggplant and tomato pasta takes 40 minutes to cook.

Eggplant and tomato pasta makes 6 servings.

The ingredients for Eggplant and tomato pasta are:

1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
Box of Barilla whole wheat penne, cooked al dente

Here is how you make Eggplant and tomato pasta:

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes. Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta Serving Size:?makes 6 servings

The nutritional information for Eggplant and tomato pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.0

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 402.1 mg
• Total Carbs: 52.3 g
• Dietary Fiber: 9.4 g
• Protein: 9.0 g

The dietary needs meet for Eggplant and tomato pasta is Vegetarian