Penne Pasta with Peppers and Eggplant
12 ounces penne pasta
Cook pasta according to directions; drain. Coat a large nonstick skillet with cooking spray and cook peppers and onion over medium heat 5 minutes or until softened. Transfer to a serving bowl. Add oil to skillet and heat over medium heat; cook eggplant 8 minutes or until tender. Add reserved peppers, chickpeas, tomato sauce and salt; mix well. Cover and simmer 15 minutes; stir occasionally. Spoon into serving bowl; add hot pasta and toss.
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1 large sliced onion
1 tablespoon olive oil
1 pound eggplant cut into 1/2-inch-thick slices, then into 1/2-inch-wide strips
1 16-ounce can rinsed and drained chickpeas
1 16-ounce can tomato sauce
1 teaspoon salt
I made this and like it very much. It served as a hearty main course for supper. After it was on the plate, I added a grind of red pepper flakes and sprinkled chia seeds over the top. Gave it some extra pzazz and a sophisticated look.
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