Penne with Eggplant

Name: Penne with Eggplant
Total time: 1500 s
Yield: 1 serving
Cuisine: American
Ingredients: 2.8 oz penne pasta (80 g); 1/2 eggplant; 3.5 oz cherry tomatoes (100 g); 1 garlic clove; Oregano; 1 pinch red pepper flakes; 2 tablespoons extra virgin olive oil (about 30 ml); Iodized salt

Saverio Costantini @saverio

Bologna

549 kcal: 22.81 g fat, 70.92 g carbohydrates, 16.83 g protein

Saverio Costantini @saverio

Bologna

549 kcal: 22.81 g fat, 70.92 g carbohydrates, 16.83 g protein

Saved

Ingredients

25 minutes

1 serving

2.8 ozpenne pasta (80 g)
1/2eggplant
3.5 ozcherry tomatoes (100 g)
1garlic clove
Oregano
1 pinchred pepper flakes
2 tablespoonsextra virgin olive oil (about 30 ml)
Iodized salt

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Steps

25 minutes

1

Cook the pasta in a pot of boiling water.
2

In a skillet, heat the olive oil and sauté the minced garlic. When it starts to turn golden, add the eggplant cut into cubes. Sauté lightly, then add the cherry tomatoes cut in half.
3

Cook for another 5 minutes, then add the drained al dente pasta, oregano, and red pepper flakes. Toss everything together for 2-3 minutes, then serve immediately.
4

Complete the meal with a protein, such as 2 scrambled eggs and some lamb's lettuce.