Eggplant (aubergine) Con Penne

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz)
• 3 tablespoons olive oil, divided
• 1 1/2 cups finely chopped onions
• 3/4 teaspoon salt, divided
• 2 garlic cloves, minced
• 1 cup dry red wine
• 1 (28 ounce) can stewed tomatoes, undrained
• 1 bay leaf
• 1/4 cup chopped olive (i like black olives)
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• 1/4 teaspoon black pepper
• 5 cups hot cooked penne

Recipe

• 1 preheat oven to 425.
• 2 place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat.
• 3 arrange in a single layer on a baking sheet.
• 4 bake at 425 for 15 minutes stirring once.
• 5 heat the remaining 1 t oil in a large nonstick skillet over med-high heat.
• 6 add onions; saute' 5 minutes.
• 7 add 1/2 teaspoon salt and garlic.
• 8 saute' 1 minute.
• 9 stir in wine, tomatoes, and bay leaf.
• 10 bring to a boil.
• 11 reduce heat to med and cook 20 min, stirring occasionally.
• 12 stir in eggplant, remaining 1/4 t salt, olives, seasonings.
• 13 cook 2 minutes.
• 14 serve over pasta.