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Penne with Eggplant, Tomatoes & Chick Peas

Presented by Mutti

Servings: 4 to 6

When you’re in the mood for something hearty yet meatless, this fresh-tasting pasta dish is just the ticket.


  • Kosher salt
  • 10 oz. penne
  • 1/4 cup olive oil; more if necessary
  • 1 large eggplant, peeled and diced, about 6-1/2 cups
  • 1 large sweet onion, thinly sliced lengthwise, about 4-1/4 cups
  • 2 Tbs. minced garlic
  • 1 15 oz. can chick peas, drained and rinsed
  • 2 14 oz. cans Mutti® Finely Chopped Tomatoes
  • Freshly ground black pepper
  • 3 oz. crumbled ricotta salata, about 1 cup
  • Basil leaves, for garnish


  • Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Save 1/2  cup of the pasta cooking water. Drain the penne, return to the pot, and set aside.
  • Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until it begins to soften, adding more oil if necessary to prevent sticking, 5 to 6 minutes.
  • Lower the heat to medium, add the onion, and continue to cook, stirring occasionally until it begins to soften, about 6 minutes.  Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, tomatoes, 1/4 cup of the pasta cooking water, 1 tsp. salt, and 1/2 tsp. pepper, and cook until just heated through, about 2 minutes.
  • Add the sauce mixture to the pot with the penne, and toss until well combined.  Add the remaining 1/4 cup pasta cooking water if the mixture is too thick.  Divide the pasta among serving bowls. Top with the ricotta salata and basil. Serve.


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Reviews (1 review)

  • hollis517 | 03/02/2019

    i made quite a few tweaks, but it's a great base to start from. why does eggplant need to be peeled? -- that part tastes great!

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