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Garlic Eggplant Penne Pasta


Warm, rich and comforting, this simple garlic eggplant penne pasta is food to fuel you on busy days.


Units Scale
  • 2 tablespoons vegetable oil
  • 2 medium eggplant, cubed
  • 3 roma tomatoes, diced
  • 5 garlic cloves, minced
  • 1 1/2 cups tomato puree
  • 1 cup water
  • 1/2 pound gluten-free penne pasta
  • 1/2 cup chopped fresh parsley
  • Salt to taste


  1. Heat up the vegetable oil in a large skillet over medium heat, and then sauté the cubed eggplant until it turns tender (around 10 mins).
  2. Add in diced tomatoes and minced garlic and stir for a few minutes before adding tomato puree and water. Stir well and let the ingredients simmer for 15 minutes over low heat.
  3. As the sauce is cooking, bring a large pot of generously salted water to boil, and then cook penne pasta until al dente.
  4. When penne pasta es cooked, drain it of all water and then transfer the pasta to the skillet and mix well until pasta is evenly distributed between the sauce.
  5. Add salt to taste.
  6. Divide pasta evenly between two bowls, garnish with fresh parsley and serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Gluten-free, Vegan
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