at
Easy Eggplant Penne
- Servings : 3 to 4 servings
- Prep Time: 5m
- Cook Time: 25m
- Ready In : 30m
Ingredients
- 15 to 20 ounces of penne pasta
- 10 ounces of eggplant (cut into small ¼ of an inch pieces)
- 5 ounces of red peppers (cut into small ¼ of an inch pieces)
- 1 head of onion
- 1 clove of garlic
- A handful of baby spinach
- 10 ounces of tomato sauce
- Salt, pepper, sugar
- Chili flakes (optional)
Method
- Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
- Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
- Now add the tomato sauce and some sugar to balance the acidity.
- Let it simmer for 3 to 4 minutes and add the spinach.
- Now the pasta should be ready – drain it and put it in the sauce straight away. Take it off the heat and serve!
