Sicilian Penne with Tomatoes Eggplant Recipe

Recipe Category: Vegan

Sicilian Penne With Tomatoes Eggplant Recipe


Makes 4 servings

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium eggplant, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup dry red wine
  • salt and freshly ground black pepper
  • 1 pound penne
  • 2 tablespoons minced fresh basil


  1. In a large saucepan, heat the oil over medium heat
  2. Add the onion and garlic, cover and cook until softened, about 5 minutes
  3. Add the eggplant and cook, covered, 7 or 8 minutes longer
  4. Stir in the tomato paste, then add the tomatoes, wine and salt and pepper to taste; reduce heat to low and simmer, uncovered, until the vegetables are soft and the sauce thickens, about 15 minutes
  5. Keep warm over low heat while you cook the pasta
  6. In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 8 to 10 minutes
  7. Drain well and transfer to a shallow serving bowl
  8. Add the sauce and toss gently to combine
  9. Sprinkle with basil and serve immediately

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