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Marinara Eggplant with Pasta




Source of Recipe


Internet


List of Ingredients




2 tsp. Olive Oil
1 Onion; Coarsely Chopped
2 cloves Garlic; Peeled and Minced
1 Eggplant (About 1 lb.); diced
Salt & Pepper to Taste
2 cups Prepared Marinara Sauce
1 Red Bell Pepper; Diced
3 Tbs. Fresh Basil; Chopped
3/4 lb. Penne Pasta
1/2 cup Feta Cheese; Crumbled or
1/4 cup Parmesan Cheese; Freshly Grated


Recipe



Place a large kettle of salted water on to boil. Put olive oil in a large skillet and warm over medium heat. Add onion and garlic and saute, stirring constantly until soft, about 4-minutes. Add eggplant and cook, stirring often, for another 2-minutes more. Season with salt and pepper. Stir in Marinara sauce and bring mixture to a simmer. Cover and cook, stirring occasionally, until the eggplant is tender, approximately 20-minutes. Add bell pepper and basil, cover and cook at least 5-minutes more.

Meanwhile, cook pasta in boiling water until al dente, about 8 to 10-minutes. Drain pasta thoroughly and toss with sauce. Sprinkle with cheese and serve.