I think I need to try more with eggplant. I know I like it when it's done right, but I feel like every time I cook with it, I fail. Not saying this recipe was a failure at all, I just don't think I'm doing the eggplant thing correctly. It's mooshy one time but the next time it comes out too firm...I need the happy medium.
- 1 lb uncooked whole-grain penne pasta
- 2 Tbsp olive oil
- 1 medium unpeeled eggplant, cubed (about 5 cups)
- 2 garlic cloves, thinly sliced
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup prepared basil pesto (about 13 oz)
- 1 Tbsp unsalted butter
- 1 tsp chopped Calabrian chili peppers, or crushed red pepper, plus more for serving
- 6 oz feta cheese, crumbled
Cook penne according to package directions for al dente. Drain and set aside. While pasta is cooking, heat olive oil in a large skillet over medium. Add chopped eggplant, garlic, salt, and black pepper; cook, stirring often, until eggplant has softened, about 5 minutes.
Pour in wine to deglaze the pan, scarping up any brown bits at the bottom of the pan. Cook, stirring constantly, until almost all liquid has evaporated, about 1 minute. Stir in pesto, butter, and chilies, until butter is melted, about 1 minute. Fold pasta into sauce until evenly coated.
To serve, top pasta with feta and sprinkle with additional chilies.
NOTES: This recipe originally called for additional fresh basil leaves for garnish, but we decided it really doesn't need that. It just overpowers all the other good flavors.
Serves 6
Total Time: 25 minutes
Recipe from People Magazine
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