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Ingredients
6 ounces dried penne pasta
2 tablespoons olive oil
1 pound white eggplants (about 6), trimmed and cut into bite-size pieces
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon crushed red pepper
2 garlic cloves, chopped
1/4 teaspoon kosher salt
1/3 cup dry white wine
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
2 tablespoons crumbled goat cheese
Instructions
2 tablespoons olive oil
1 pound white eggplants (about 6), trimmed and cut into bite-size pieces
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon crushed red pepper
2 garlic cloves, chopped
1/4 teaspoon kosher salt
1/3 cup dry white wine
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
2 tablespoons crumbled goat cheese
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
3. Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes.
4. Add wine and thyme; reduce heat and simmer until only a few tablespoons liquid remain, about 10 minutes.
5. Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese. Serves 4.
Recipe by David Feder, "Quick Pasta Tosses," June 2009.
Nutritional Information
2. Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
3. Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes.
4. Add wine and thyme; reduce heat and simmer until only a few tablespoons liquid remain, about 10 minutes.
5. Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese. Serves 4.
Recipe by David Feder, "Quick Pasta Tosses," June 2009.
Per serving: 310 calories, 11g fat, 5mg chol., 9g prot., 39g carbs., 5g fiber, 210mg sodium.
