Penne with Eggplant, Tomatoes & Chick Peas
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb. penne pasta
2 tablespoons olive oil
1 large eggplant, diced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 can diced tomatoes with juice
1 can chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley leaves
Directions
Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Save 1/2 cup of the pasta cooking water. Drain the penne, return to the pot, and set aside. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until it begins to soften, adding more oil if necessary to prevent sticking, 5 to 6 minutes. Lower the heat to medium, add the onion, and continue to cook, stirring occasionally until it begins to soften, about 6 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, tomatoes, 1/4 cup of the pasta cooking water, 1 tsp. salt, and 1/2 tsp. pepper, and cook until just heated through, about 2 minutes. Add the sauce mixture to the pot with the penne, and toss until well combined. Add the remaining 1/4 cup pasta cooking water if the mixture is too thick. Divide the pasta among serving bowls. Top with the ricotta salata and basil. Serve.
