Vegetarian

Chunky Eggplant Penne is for Dinner.

Chunky Eggplant Penne takes 10 minutes to prepare.

Chunky Eggplant Penne takes 50 minutes to cook.

Chunky Eggplant Penne makes 2 servings.

The ingredients for Chunky Eggplant Penne are:

1 eggplant, ends removed, cut into 1-inch cubes
1 cup cherry tomatoes
1/8 tsp. each salt and black pepper
3 oz. (about 1 cup) uncooked high-fiber penne pasta
1/4 cup finely chopped onion
1 tsp. chopped garlic
1 cup canned no salt added crushed tomatoes
1/4 tsp. red pepper flakes
1/4 cup chopped fresh basil
1/4 cup crumbled reduced-fat feta cheese

Here is how you make Chunky Eggplant Penne:

1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.2. Evenly place eggplant and cherry tomatoes on the sheet. Spray with nonstick spray, and sprinkle with salt and pepper. Bake until eggplant is tender and tomatoes are soft and slightly blackened, 25 - 30 minutes.3. Meanwhile, prepare pasta in a medium pot per package instructions, about 10 minutes. Drain and cover to keep warm.4. To make the sauce, bring a small pot sprayed with nonstick spray to medium heat. Cook and stir onion and garlic until slightly softened, about 2 minutes. Stir in crushed tomatoes and red pepper flakes. Cook and stir until onion has fully softened, about 5 minutes.5. Gently stir sauce and baked veggies into the cooked pasta. Sprinkle each serving with basil and feta cheese.Serving Size:?Makes 2 servings

The nutritional information for Chunky Eggplant Penne is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 291.1

• Total Fat: 3.1 g
• Cholesterol: 5.0 mg
• Sodium: 311.3 mg
• Total Carbs: 60.1 g
• Dietary Fiber: 14.4 g
• Protein: 12.8 g

Chunky Eggplant Penne is Italian cuisine.

The dietary needs meet for Chunky Eggplant Penne is Low Fat