Penne with Mozzarella and Roasted Eggplant
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Source: https://recipheon.com/en/recipes/main-dishes/penne-with-mozzarella-and-roasted-eggplant
About this recipe
Penne with mozzarella and roasted eggplant is a simple pasta dinner with a tomato base and soft, flavorful eggplant. Roasting deepens the eggplant’s flavor and helps it blend with the tomato passata and penne. Stir in the mozzarella near the end, once the dish is hot, so it melts slightly without disappearing into the sauce. A little olive oil helps the eggplant brown well and gives the dish a fuller flavor. It is a substantial, filling meatless dinner.
Ingredients
Servings: 4
250 g penne pasta
1 eggplant
100 g mozzarella
300 ml tomato passata
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat the oven to 200°C. Cut the eggplant into cubes, toss with the olive oil, and arrange on a baking sheet.
Roast the eggplant for 18–22 minutes, until tender and browned around the edges.
Meanwhile, cook the penne pasta al dente according to the package instructions and reserve a few tablespoons of the cooking water.
Heat the tomato passata in a skillet for 4–5 minutes. Add the roasted eggplant, pasta, and, if needed, a little of the cooking water. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Stir in the mozzarella near the end so it melts slightly, and serve immediately.
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