Penne with Eggplant and Tomato Ragu
with white beans / capers / parmesan cheese
This rustic vegetarian dish takes advantage of fresh eggplant and tomatoes which are often available in abundance at the end of the summer season.
Smarts: If you want to save time and / or want to make a thicker sauce, substitute canned, diced tomatoes instead of fresh in this recipe (use a 14 oz / 397 g can of diced tomatoes for 4 servings).
Smarts: If you want to save time and / or want to make a thicker sauce, substitute canned, diced tomatoes instead of fresh in this recipe (use a 14 oz / 397 g can of diced tomatoes for 4 servings).
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Ingredients
Penne with Eggplant and Tomato Ragu:
- Onions, medium - 1 , chopped
- Bell peppers, red or yellow - 1 , diced
- Garlic - 4 cloves , chopped
- Eggplant - 1 , peeled and cubed
- Tomatoes - 1 lb , diced
- Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 2 Tbsp
- Tomato paste - 3 Tbsp
- Oregano, dried - 1 tsp
- Basil, dried - 1 tsp
- Red pepper flakes - 1/4 tsp
- Wine, red - 1/4 cup (sub any type of stock)
- Stock, any type - 1 cup
- Pasta, penne - 10 oz (sub any pasta shape)
- Capers - 1 Tbsp , drained and rinsed
- Lemon juice - 1 tsp
- Cheese, parmesan - 2 oz , grated
Nutrition Facts
Amount Per Serving
Calories
576
Just a moment...
% Daily Value
Total Fat
13g
20%
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Saturated Fat
4g
19%
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Trans Fat
0g
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Cholesterol
12mg
4%
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Sodium
442mg
18%
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Total Carbohydrate
91g
30%
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Dietary Fiber
18g
73%
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Sugars
11g
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Protein
27g
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Prep
- Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
- Eggplant / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)
- Beans - Drain and rinse.
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Make
- Bring a large stock pot of salted water for the pasta to a boil.
- While waiting for the water to boil, heat a Dutch oven over medium heat. Add oil and then onions and bell peppers. Saute until vegetables are soft, 4 to 5 minutes.
- To onions and bell peppers, add garlic, tomato paste, dried oregano, dried basil, and red pepper flakes with a pinch of salt. Saute for 1 minute more.
- Add eggplant, tomatoes, red wine, and stock. Cover and bring to a simmer. Simmer ragu until eggplant is tender, 8-10 minutes.
- Return to stockpot of water and add pasta. Cook pasta according to package directions, until tender. Drain.
- Return to ragu and and stir in beans, capers, and lemon juice. Simmer for 2 minutes more. Taste and season with some salt and / or a pinch of sugar (sugar can help bring out the natural sweetness in the tomatoes).
- Spoon ragu over pasta. Finish with cheese grated over top. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
576
Just a moment...
% Daily Value
Total Fat
13g
20%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
12mg
4%
Just a moment...
Sodium
442mg
18%
Just a moment...
Total Carbohydrate
91g
30%
Just a moment...
Dietary Fiber
18g
73%
Just a moment...
Sugars
11g
Just a moment...
Protein
27g
Just a moment...
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