Penne with Eggplant and Mozzarella
- 3 tablespoons olive oil
- 1 eggplant, cut into 1/4-inch dice
- 1 28-ounce can tomatoes
- 1 teaspoon dried red chili flakes
- 8 ounces mozzarella
- 1/4 cup chopped fresh basil leaves
- 1 pound penne pasta
- Salt
- Pepper
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (1/4 cup)
- Eggplant (1)
- Red chili flakes, dried (1 teaspoon)
- Tomatoes (1 28-ounce can)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Pepper (1)
- Salt (1)
- Pasta & Grains
- Penne pasta (1 pound)
- Dairy
- Mozzarella (8 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 9, 2012 (1 year ago).
37 people saved this recipe.
