Penne with Roasted Eggplant and Pepper Sauce

Penne with Roasted Eggplant and Pepper Sauce

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  • 1 pound eggplant
  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 to 3 cloves garlic, minced
  • 2 to 3 roasted red peppers
  • 3 to 4 tablespoons crumbled feta cheese
  • 2 tablespoons fresh oregano, coarsely chopped
  • Salt and pepper, to taste
  • Splash of fresh lemon juice
  • 1/2 pound penne pasta, cooked al denté and tossed with extra virgin olive oil


Preheat oven to 400°F. Pierce eggplant several times with the tip of a sharp knife. Place in an uncovered baking dish and roast for about 1 hour, or until eggplant is fragrant and collapses easily with a squeeze. Slice in half, let cool. Scoop out meat and coarsely chop.

While eggplant is roasting, toast pine nuts in a dry skillet over medium heat, tossing constantly until they are lightly browned. Set aside.

In same pan, sauté onions in 1 tablespoon olive oil over medium-high heat until lightly browned.

Add onions, garlic, peppers, cooked eggplant and 2 tablespoons olive oil to a food processor. Pulse several times until you achieve a nice chunky consistency. It’s up to you how much you want to blend.

Return puréed mixture to the pan over very low heat. Stir in feta, oregano, salt and pepper. Splash with lemon juice. Serve warm over pasta.

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