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Pasta with Eggplant and Basil Sauce

5 T olive oil

 2 sweet peppers, chopped

 2 small onions, chopped

 1 eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes;

 2 large cloves garlic, chopped

 1/2 c. chopped fresh basil

 1/4 c. chopped toasted pine nuts

 1 t. dried thyme

 1 t. dried rosemary

 1 c. canned vegetable broth

 3/4 pound penne, freshly cooked

 1 c. grated Parmesan cheese

 

Lightly saute onions, garlic and peppers in olive oil. Add eggplant, herbs and vegetable broth and simmer/steam until eggplant is tender. Pour sauce over freshly cooked pasta and top with toasted pine nuts and Parmesan cheese. Serve immediately. Use any leftover sauce as a delicious omelet filling!