This Italian inspired Eggplant pasta is a delicious and easy way to go meatless.
Ingredients
- 1 medium eggplant 1/4 inch thick slices
- 2 tablespoons olive oil divided
- 8 ounces whole wheat penne pasta cooked
- 8 ounces mushrooms sliced
- 1 shallot diced
- 1 medium zucchini squash sliced
- 3 garlic cloves minced
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 medium tomatoes diced
- 1 tablespoon oregano
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Servings:
Units:
Instructions
- Clean your preparation area and wash hands
- Preheat oven to 400⁰ F.
- Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
- Bake eggplant for 20 minutes or until tender and lightly browned.
- While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
- Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
- Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
- Remove from heat and serve over cooked whole wheat penne pasta.
Recipe Notes
will unite color and taste which will definitely delight your palate. This salad can be paired with just about any meal and will have your family asking for more!
