Penne with Tomato and Eggplant

Penne with Tomato and Eggplant

Sue Prichard

This is an easy and healthy weeknight dinner, great when eggplants are in season.  Can be eaten as a vegetarian option if using vegetable stock.

  • 1 onion
  • 1 eggplant
  • 1 tbsp. healthy oil / spray oil
  • 1 tablespoon garlic
  • 1 tins diced tomatoes
  • 1 tbsp. tomato paste
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 2 cups vegetable stock ( or chicken stock)
  • 300g penne pasta
  • 25 g low fat grated cheese


Finely chop onion.  Cut eggplant into small cubes. In a saucepan add 1 tbsp. oil and heat.  Add in chopped onion and cook for 3 mins.  Add in garlic and cook for an additional 1 minute.  Add in tomato, tomato paste, eggplant, basil, sugar and stock.  Bring to the boil and simmer for 20 mins.  Cook pasta according to packet directions.  Serve sauce over pasta and top with grated cheese.  


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