Ingredients

The following ingredients have 5 Servings
  • 12 oz Penne Pasta (I used Barilla gluten free)
  • 1 Large Eggplant Cubed into bite size pieces
  • 1/4 cup EVOO
  • 4 Cloves Minced Garlic
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 cup Shredded Parmesan Cheese divided
  • 2 Tbs Fresh Chopped Mint Leaves
  • 1 Tbs Sea Salt for the pasta water

Instruction

  • In a large pot fill 3/4 full with water and bring to boil
  • Add 1 Tbs Sea Salt and add Penne, cook as directed on package or until al dente
  • While pasta is cooking start the rest
  • Reserve 1 cup of the pasta water before draining
  • In a large deep pan add EVOO and heat over med/high heat
  • When oil starts to shimmer add Garlic and Red Pepper Flakes
  • Sauté 1 minute
  • Add Eggplant and toss occasionally until golden brown and tender, about 8-10 minutes
  • If Eggplant starts to look to dry add a little more EVOO while cooking
  • Add the cooked Penne to the Eggplant, 1/2 cup of Parmesan and reserved pasta water
  • Cook 1 minute tossing to mix all ingredients together
  • Remove from heat and sprinkle Mint and the rest of the Parmesan over the pasta
  • Enjoy!