Eggplant, Basil and Fresh Mozzarella Penne

ingredients

U.S.

Metric

conversion chart

• 12 ounce(s) penne or other short pasta
• 3 tablespoon(s) olive oil
• 1 medium eggplant,  cut into 1/2-in. pieces
• Kosher salt and pepper
• 2 cup(s) Basic Marinara or your favorite jarred marinara sauce
• 4 ounce(s) bocconcini (small fresh mozzarella balls),  halved
• 1/2 cup(s) fresh basil,  leaves torn

directions

1. Cook the pasta according to package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the eggplant, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown and tender, 12 to 15 minutes.
3. Add the marinara sauce and simmer until heated through, about 3 minutes. Remove from heat and stir in the bocconcini and basil. Toss the sauce with the pasta.

Nutritional Information
(per serving)

Calories	560
Total Fat	19g
Saturated Fat	5g
Cholesterol	20mg
Sodium	516mg
Total Carbohydrate	79g
Dietary Fiber	9g
Sugars	n/a
Protein	19g
Calcium	-

Read more: Eggplant, Basil and Fresh Mozzarella Penne Recipe – Pasta Recipes at WomansDay.com - Woman's Day