Penne Baked with Eggplant-Tomato Sauce Recipe

Penne Baked With Eggplant-Tomato Sauce Recipe

Ingredients

Makes 6 servings

• 12 ounces penne
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium eggplant, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup dry red wine
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
• salt and freshly ground black pepper
• 1/2 cup vegan Parmesan or Parmasio
• 1/4 cup dry unseasoned bread crumbs

Method

1. Preheat the oven to 375°F
2. In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes
3. Drain well and set aside
4. In a large skillet, heat the oil over medium-high heat
5. Add the onion, cover and cook until softened, about 5 minutes
6. Add the eggplant, cover and cook until soft, 12 to 14 minutes
7. Stir in the tomatoes, wine, parsley, marjoram and salt and pepper to taste
8. Simmer, uncovered, until the liquid reduces, about 15 minutes
9. In a large bowl, combine the cooked penne with the eggplant-tomato mixture and spoon it into a lightly oiled 3-quart casserole
10. In a small bowl, combine the Parmesan with the bread crumbs and sprinkle on top
11. Cover with foil and bake for 30 minutes
12. Uncover and bake until lightly browned on top, about 10minutes longer
13. Serve immediately

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