- Cook Time
- Prep Time
- 2 Italian eggplants, diced (about 3 cups)
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 2 fresh cherry bomb peppers (or other hot red chile such as red finger chile peppers, cayenne or Thai), seeded and finely chopped.
- 2 tbsp capers, drained and rinsed
- 2 cups jarred or BPA-free canned unsalted whole plum tomatoes, with juices
- 1/4 cup red wine
- 2 large sprigs fresh thyme
- 2 large sprigs fresh basil, stems and leaves separated and roughly chopped, divided
- 1/4 tsp ground black pepper
- 8 oz whole-grain penne (Try: Ronzoni 100% Whole grain penne rigate)
- 1/4 cup grated Pecorino Romano or Parmesan cheese
1. In a colander, toss eggplant with salt to coat. Let stand 20 minutes. Using a clean kitchen towel or paper towels, gently squeeze out
2. In a large deep skillet, heat oil on medium-high. Add eggplant and sauté, stirring frequently, until golden and slightly softened, 8 to 10 minutes. Add onion and sauté until softened, 2 to 3 minutes.
3. Add cherry peppers, capers and garlic and sauté until garlic is fragrant, about 30 seconds. Stir in tomatoes with juices, wine, thyme, basil stems and black pepper and bring to a simmer. Reduce heat to medium-low; simmer gently, stirring occasionally and breaking up tomatoes with the back of a spoon, until slightly thickened, about 15 minutes. Discard thyme.
4. Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain and add to eggplant mixture. Add basil leaves and toss to combine. Sprinkle with cheese.
- Serving Size: 2 cups
- Calories: 375
- Carbohydrate Content: 57 g
- Cholesterol Content: 10 mg
- Fat Content: 11 g
- Fiber Content: 9 g
- Protein Content: 13 g
- Sodium Content: 676 mg
- Sugar Content: 8 g
- Monounsaturated Fat Content: 5 g
- Polyunsaturated Fat Content: 1 g