Penne with Eggplant Sauce

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A classic Italian eggplant sauce gets a healthy makeover! Eggplant can soak up a lot of oil; we’ve reduced the amount here, and added a healthier pasta choice than the standard white pasta. Feel free to increase the hot pepper flakes.

Tags: Intermediate, 10 mins, Entrées, Pasta & Noodles, Vegetables, Italian, Fry, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 40  minutes
Total: 50  minutes

Additional Information


2- 2/3 cups (650 mL) PC Blue Menu Penne Rigate - Omega 3
2 tbsp (25 mL) olive oil
1 onion, finely chopped
2 cloves garlic, minced
2- 1/2 cups (625 mL) cubed eggplant
1 can (796 mL) PC Blue Menu Diced Tomatoes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
2 tbsp (25 mL) chopped fresh parsley


  1. In large saucepan of boiling salted water, cook penne for 11 to 13 minutes or until tender but firm. Drain, reserving 3 tbsp (45 mL) of the pasta cooking water.
  2. Meanwhile, in large frying pan, heat 1 tbsp (15 mL) of the olive oil over medium-low heat; cook onion for 4 to 6 minutes or until softened. Add remaining olive oil, garlic and eggplant; cook, stirring occasionally, for about 6 to 9 minutes or until eggplant is softened and starting to brown. Add tomatoes, salt and hot pepper flakes; bring to a boil. Reduce heat to medium-low; cook for 10 minutes, stirring occasionally.
  3. Stir in penne and reserved pasta water; toss to coat for 1 to 2 minutes or until pasta is heated through. Serve sprinkled with parsley.

Nutritional Information

Per serving:
350 calories
fat 8 g(of which 1.5 g is saturated)
sodium 370 mg
carbohydrate 57 g
fibre 9 g
protein 12 g
Very High in Fibre
Low in saturated fat
Excellent source of Vitamin C
Good Source of Iron
Source of Vitamin A