This eggplant tomato penne is a great combination of flavours. In just 40 minutes, you can make a delicious dinner or lunch to share with friends & family!
What you’ll need
To make this eggplant tomato penne, you’ll need:
Pasta – I used the Ceres Organics quinoa pasta penne but you can definitely use any pasta of your choice (or in your pantry!).
Eggplants – Eggplants are great when they are in season. I understand that eggplants may be accessible for everyone or at different seasons. If that’s the case, I would recommend using zucchini (courgettes).
Mushrooms – Mushrooms go really well with an pasta dish and this is no exception. I used button mushrooms in this recipe but I love the combination of mushrooms and eggplant.
Tomato – I used a combination of cherry tomatoes and tomato passata to get that tomato flavour. I also used roasted red peppers to give another element of flavour but you can leave this out if you don’t have it.
Leafy greens – I used a combination of spinach and basil leaves but you can use whatever you have on hand.
Other than these key ingredients, the rest are more staples like onions, garlic, oil and herbs and spices.
Eggplant Tomato Penne
Ingredients
- 500 grams penne pasta or pasta of your choice
- 200 grams cherry tomatoes halved
- 1/3 cup olive oil
- 2 medium brown onion
- 6 cloves garlic
- 400 grams white button mushroom diced into small cubes
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 large eggplant diced into small cubes
- 2 large roasted red pepper (in a jar) finely diced
- 1 cup tomato passata
- 1 tablespoon Italian herbs
- 2 handfuls spinach
- 1 handful Basil or 1 tablespoon of dried basil
Instructions
- Cook the pasta according to the packet instructions in a large pot. Once the pasta is cooked, add 2 tablespoons of olive oil (to prevent the pasta from sticking together). Mix the oil through and set it aside.
- Add the cherry tomatoes and approximately 2 tablespoons of the roasted pepper liquid to a large non-stick frying pan. Sauté the tomatoes for a few minutes. You only want to do it until it releases some of the water until they release (about 2-3 minutes). Once the tomatoes are done, put them in a small bowl and set aside.
- In the same frying pan, add the remaining olive oil and onion. Sauté for 5 minutes until the onion becomes translucent. Add the garlic and keep stirring for 1-2 minutes until the garlic becomes fragrant.
- Add the mushrooms, salt and coarse pepper and cook for 5 minutes until it reduces in volume. Add the eggplant and the roasted red pepper and cook for about 5 minutes.
- Add the tomato passata, Italian herbs, spinach and basil and stir well. Lastly, stir in the cooked cherry tomatoes and enjoy!
Did you like this recipe?
Did you like or make this recipe? Don’t forget to leave a comment below or tag #fiveelementswithanna on Instagram.
Also, you might like these other pasta recipes like this Creamy Mushroom Fettuccine or Mediterranean style pasta salad. If you’re a mushroom lover like I am, you’ll also find lots of recipes that incorporate mushrooms.
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