The Pioneer Woman Tasty Kitchen
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Eggplant Pasta

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Level: Easy

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Description

This is a baked pasta dish with eggplant, tomatoes, garlic and Parmesan cheese. I cooked this dish in a cast-iron skillet so I could put it straight into the oven, but if you don’t have a skillet that can go in the oven, just transfer to a baking dish before baking.

Ingredients

  • 1  Medium Eggplant, Peeled And Diced Into 1 Inch Cubes
  • ¼ cups Olive Oil, Plus Some Extra For Your Skillet
  • 1  Small Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1 can (28 Oz. Size) Peeled Whole Tomatoes, Chopped Slightly
  • Salt And Pepper, to taste
  • ½ pounds Penne Or Fusilli
  • ¼ cups Fresh Basil, Chopped
  • ½ cups Fresh Grated Parmesan Cheese (or Asiago), Plus Extra For Topping

Preparation

Preheat oven to 425 F.

In a medium sized bowl toss eggplant with olive oil. Put it onto a rimmed baking sheet and bake at 425 F, browning both sides. This will take about 10 minutes on each side. When done remove from heat and set aside.

Heat a splash of oil in a large oven safe skillet over medium heat. Add onion and garlic. Saute over medium heat until soft, about 5 minutes.

Add tomatoes, salt and pepper. Break up tomatoes and simmer 15-20 minutes until liquid is reduced.

Meanwhile, cook the pasta according to package instructions.

After 15-20 minutes of simmering, add basil to tomato sauce and simmer another 5 minutes.

When pasta is done, drain it. Toss cooked pasta into the skillet with the heated sauce and the baked eggplant. Mix in cheese and bake for 15 minutes at 350 F.

Serve with additional cheese.

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