Penne With Eggplant And Feta
serves 2-4
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2 tablespoons olive oil
1/2 medium red onion, diced
1 medium eggplants, cubed
1/2 pound penne
1/2 cup feta, crumbled
2 teaspoons chopped fresh marjoram
prep: 10 minutes
total: 25 minutes
large pot
large sauté pan
tongs
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Prep all the ingredients.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, stir in the onion and eggplant. Season with a light sprinkling of salt and pepper. Leave the eggplant and onions alone, to brown, 2-4 minutes. Pour in 1/4 cup of the pasta water and cook until the eggplant is soft, another 3-5 minutes.
3. When the water boils, add the pasta and stir. Cook until the pasta is al dente. Drain the pasta and add it to the pan with the onion and eggplant, stirring to combine. Remove the pan from the heat and stir in the feta and marjoram.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, stir in the onion and eggplant. Season with a light sprinkling of salt and pepper. Leave the eggplant and onions alone, to brown, 2-4 minutes. Pour in 1/4 cup of the pasta water and cook until the eggplant is soft, another 3-5 minutes.
3. When the water boils, add the pasta and stir. Cook until the pasta is al dente. Drain the pasta and add it to the pan with the onion and eggplant, stirring to combine. Remove the pan from the heat and stir in the feta and marjoram.
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