Indian

Penne with Tomatoes, eggplant and mozzarella is for Dinner.

Penne with Tomatoes, eggplant and mozzarella takes 30 minutes to prepare.

Penne with Tomatoes, eggplant and mozzarella takes 30 minutes to cook.

Penne with Tomatoes, eggplant and mozzarella makes 4 servings.

The ingredients for Penne with Tomatoes, eggplant and mozzarella are:

1/2 pound penne ( 1/2 box )
1/4 cup olive oil
1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
Kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1/2-inch pieces
1/4 cup torn fresh mint leaves

Here is how you make Penne with Tomatoes, eggplant and mozzarella:

1. Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon alt, and 1/4 teaspoon black pepper and cook, tossing, until the tomatoes soften, 2-3 minutes.3. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint.Number of Servings: 4Recipe submitted by SparkPeople user KDTUFTS.

The nutritional information for Penne with Tomatoes, eggplant and mozzarella is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 510.1

• Total Fat: 25.7 g
• Cholesterol: 40.0 mg
• Sodium: 184.4 mg
• Total Carbs: 48.7 g
• Dietary Fiber: 10.6 g
• Protein: 23.7 g

Penne with Tomatoes, eggplant and mozzarella is Indian cuisine.

The dietary needs meet for Penne with Tomatoes, eggplant and mozzarella is Vegetarian