Penne With Eggplant Zucchini And Tomatoes Recipes

PASTA WITH EGGPLANT AND ZUCCHINI

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH

Steps:

• Preheat the broiler.
• Prepare 2 baking pans with nonstick cooking spray.
• On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
• Spray to coat well with nonstick cooking spray.
• Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
• Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
• Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.

PENNE WITH GRILLED TOMATOES AND EGGPLANT

Steps:

• Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
• Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
• Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

BAKED PENNE WITH EGGPLANT, TOMATOES, OLIVES AND CHEESE

Steps:

• Preheat oven to 350°F Brush a 13x9x2-inch baking dish with 1 tablespoons olive oil.
• In a heavy skillet, combine remaining olive oil, garlic, eggplant and oregano. Cook 15 minutes until eggplant softens. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally. Season with salt and pepper. Remove from heat.
• Meanwhile, cook penne in boiling salted water for 11. minutes to al dente firm. Drain.
• Stir penne into vegetable mixture. Fold in 1-1/2 cups cheese. Transfer to the prepared baking dish; sprinkle with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake about 15 minutes more until cheese begins to brown.

PENNE WITH EGGPLANT PUREE RECIPE

Steps:

• Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
• In a large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive oil, salt, pepper and red pepper flakes. Spread the veggies on the baking sheet in an even layer. Roast in the oven until veggies are tender and the eggplant is golden about 35 minutes.
• While the veggies are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the veggies. Roast until golden about 4 minutes, stirring once. Remove from oven and cool.
• Meanwhile cook pasta until al dente. Reserve 1 1/2 cups of the cooking liquid. Transfer pasta to a large bowl.
• Transfer the roasted veggies to a food processor. Add the remaining 3 TBSP olive oil and pulse until the veggies are ppuréed, but not too smooth. It should still be chunky.
• Transfer the puréed veggies to the bowl with the pasta. Add the Parmesan cheese. Stir to combine. Add the reserved cooking liquid 1/2 cup at a time until the pasta is saucy.
• Sprinkle with the pine nuts and serve.

PENNE WITH EGGPLANT, ZUCCHINI AND TOMATOES

Steps:

• Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. In a frying pan, cook the pasta and vegetables in one tablespoon olive oil for three minutes and remove from heat. Mix in the Parmesan and mozzarella cheeses and basil leaves. Season with freshly ground black pepper, sea salt, and more olive oil to taste. Serves two.