PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.)
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md: Ariful Islam abir
[email protected]This recipe is a waste of time and ingredients.
Gaston Mahenge
[email protected]I would not recommend this recipe.
Cy
[email protected]This recipe is not worth the effort. It's not very flavorful and it takes too long to make.
Mehmood Sahar
[email protected]I followed the recipe exactly, but my eggplant was still undercooked.
Mumbai Hashmi
[email protected]This recipe was too salty for my taste.
Lilija Qasir
[email protected]I'm not sure what went wrong, but my dish turned out bland. I think I might have used too much water.
Ayomide Emmanuel
[email protected]This recipe is a keeper. I'll definitely be making it again.
Sham rider
[email protected]I added some chopped sun-dried tomatoes to this recipe and it was even better.
Kirinya Jotham
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious dish.
6527 Apple
[email protected]This is a great recipe for a vegetarian main course.
Chawala Simon Liwinga
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Pabina Thapa
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the flavors were amazing.
Ranja Joiya
[email protected]This dish is a great way to use up leftover eggplant.
Mohammad Zubair Chandio
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Md Rifajul
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant cooks quickly and the dish is full of flavor.
King Buckley
[email protected]I made this dish for a party and it was a big success. Everyone loved the unique flavor combination.
Royal wild Bikrant
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the addition of the fresh herbs.
Maxy Boy
[email protected]I loved the combination of flavors in this dish. The eggplant was tender and flavorful, the olives added a briny touch, and the feta cheese was the perfect finishing touch.
Mehmood Faysal
[email protected]This recipe was a hit with my family! The eggplant was perfectly cooked and the feta cheese added a nice salty flavor. I will definitely be making this again.