Name: Penne with Eggplant, Olives and Feta Cheese
Yield: 8 to 10 servings
Ingredients: 8 tablespoons olive oil; 3/4 pound red bell peppers, diced; 6 large garlic cloves, chopped; 1/2 teaspoon dried crushed red pepper; 1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes; 1 tablespoon dried leaf oregano; 1 28-ounce can diced tomatoes in juice; 1 cup thinly sliced fresh basil; 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives; 1/4 cup tomato paste; 2 tablespoons red wine vinegar; 12 ounces penne pasta; 14 ounces feta cheese, crumbled

Meatless pasta loaded with bold flavors.

Recipe information

Yield
8 to 10 servings

Ingredients

8 tablespoons olive oil

3/4 pound red bell peppers, diced

6 large garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes

1 tablespoon dried leaf oregano

1 28-ounce can diced tomatoes in juice

1 cup thinly sliced fresh basil

1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

1/4 cup tomato paste

2 tablespoons red wine vinegar

12 ounces penne pasta

14 ounces feta cheese, crumbled

Preparation

Step 1
Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
Step 3
Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes