Photo: Joseph Gonzalez
Penne with Eggplant, Basil and Mozzarella
16 ingredients
openrecipes
This dish is at its best at the height of summer, when you can taste that the tomatoes and eggplant have been ripening under the hot sun. Green peppercorns contribute a pleasant bite, and their bright herbal flavor pairs well with the fresh vegetables.
Estimated Nutrition (whole recipe, rough)
410
Calories
16g
Protein
30g
Fat
18g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant, about 1 lb. (500 g)
- 1 Tbs. fine sea salt, plus more, to taste
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/2 tsp. dry green peppercorns, finely ground in a spice grinder
- 1 cup (8 fl. oz./250 ml) dry white wine
- Freshly ground black pepper, to taste
- 2 cups (12 oz./375 g) peeled, seeded and chopped fresh or
- canned tomatoes
- 2 Tbs. kosher salt
- 1 lb. (500 g) penne rigate
- 1/3 cup (1 1/3 oz./40 g) grated Parmigiano-Reggiano cheese,
- plus more for serving
- 1/3 lb. (155 g) fresh mozzarella cheese, torn or cut into small
- pieces
- 10 fresh basil leaves, torn into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes