Penne Pasta with Eggplant and Tomatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 long eggplant, sliced
- 6 to 8 Roma tomatoes, chopped
- 1 cup chopped fresh basil leaves
- 1 package (12 ounces) penne pasta, cooked al dente
- 1 cup grated Parmesan cheese
Penne Pasta with Eggplant and Tomatoes
Ingredients:
Directions:
- In a medium skillet, heat oil; add garlic, eggplant, and tomatoes.
- Cook until eggplant is tender.
- Stir in basil; pour over pasta and toss well.
- Top with Parmesan cheese.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
380 calories, 14 g fat, 4 g saturated fat, 10 mg cholesterol, 200 mg sodium, 50 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein
