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Recipe Categories: chrissy1108's HOME PAGECOOKIES CROCKPOT DESSERTS PASTA PASTASALADS POULTRY

TWO CHEESE PENNE EGGPLANT




Source of Recipe


Magazine






List of Ingredients



• 6 ounces uncooked penne pasta
  
• 2 tablespoons extra-virgin olive oil, divided
  
• 4 cloves garlic, minced
  
• 1/2 pound fresh whole mushrooms cut into quarters
  
• 2 cups diced eggplant
  
• 1 1/2 cups zucchini, cut into matchstick-size-strips
  
• 1 green bell pepper, cut into 1 inch pieces
  
• 1 cup chopped onion
  
• 1 1/2 teaspoons dried basil leaves
  
• 3/4 teaspoon salt or to taste
  
• 1/8 teaspoon black pepper
  
• 4 plum tomatoes, cut into quarters and seeded
  
• 3 ounces provolone cheese, shredded
  
• 1/4 cup grated Parmesan cheese, divided
  






Instructions



1. Cook pasta according to package directions.
   
2. Meanwhile, place 1 tablespoon oil in large nonstick skillet or wok. Heat over medium high heat 1 minute. Add garlic, cook 1 minute. Add mushrooms, eggplant, zucchini, bell pepper, onion, basil, salt and black pepper. Cook 15 minutes or until eggplant is tender. Gently stir in tomatoes. Reduce heat; cover tightly and simmer 5 minutes. Remove skillet from heat; toss with remaining 1-tablespoon oil, provolone cheese and 2 tablespoons Parmesan cheese.
   
3. Place cooked pasta on serving platter. Spoon vegetable mixture over pasta and top with remaining 2 tablespoons Parmesan cheese.
   






Final Comments


Makes: 4 servings