Penne With Eggplant Puree Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
• pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
• While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
• Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
• Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Steps:

• Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
• While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
• Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
• Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
• *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
• Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
• Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
• Garnish with remaining basil.
• Enjoy!

Steps:

• In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
• While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
• Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
• Cook penne pasta in boiling salted water until aldente, about 15 minutes.
• Top cooked pasta with sauce and sprinkle with parmesan.

Steps:

• Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
• In a large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive oil, salt, pepper and red pepper flakes. Spread the veggies on the baking sheet in an even layer. Roast in the oven until veggies are tender and the eggplant is golden about 35 minutes.
• While the veggies are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the veggies. Roast until golden about 4 minutes, stirring once. Remove from oven and cool.
• Meanwhile cook pasta until al dente. Reserve 1 1/2 cups of the cooking liquid. Transfer pasta to a large bowl.
• Transfer the roasted veggies to a food processor. Add the remaining 3 TBSP olive oil and pulse until the veggies are ppuréed, but not too smooth. It should still be chunky.
• Transfer the puréed veggies to the bowl with the pasta. Add the Parmesan cheese. Stir to combine. Add the reserved cooking liquid 1/2 cup at a time until the pasta is saucy.
• Sprinkle with the pine nuts and serve.