Whole Wheat Penne with Eggplant

It’s a busy week here, so I’m sharing some comfort food dishes. Sometimes when you have so much to do, having a delicious home cooked meals is even more of a treat. I found this recipe online and adjusted it just a bit for our personal tastes. It’s hard to go wrong with some penne and eggplant, it’s simply a filling meal without making you feel heavy. that’s a win-win in my book!


  • 2 eggplants cut into 1-inch cubes eggplant penne
  • 1 pint cherry tomatoes
  • 3 ½ garlic cloves, minced
  • ¼ cup olive oil
  • ½ tsp red pepper flakes (or to taste)
  • 1 tsp salt
  • 1 tsp black pepper
  • 16-oz uncooked whole wheat penne
  • Salt
  • ¼ cup torn basil leaves
  • 3 Tbsp olive oil
  • ½ cup (2-oz) grated Parmesan cheese, for garnish


  • Preheat oven to 400F.
  • Combine eggplant, cherry tomatoes and garlic in bowl.
  • Drizzle with ¼ cup olive oil and sprinkle with red pepper flakes, 1 tsp each salt and black pepper; toss to coat.
  • Spread in even layer on foil- or parchment-lined baking sheet.
  •  Place veggies on center oven rack and roast for 35 mins or until tender and eggplant in golden brown.
  • Cook pasta until al dente, in boiling, salted water (8-10 mins); drain well over large bowl.
  • Reserve 1 ½ cups of pasta cooking liquid. Keep pasta warm.
  • Place roasted veggies in food processor and puree with basil and 3 Tbsp olive oil.
  • Combine with pasta in large bowl; add ½ cup cheese.
  • Garnish with more cheese when serving.

Favorite Pasta Dishes

I’d love to hear about your comfort foods that you love to prepare. What’s your go to pasta dish?

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We started switching our diet to less processed options and found that not only did we get healthier, but we enjoyed food more. I'll share reviews, tips, and books that have helped us make the transition. Follow us on Twitter!

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