Penne with Eggplant, Tomatoes & Chickpeas
When you’re in the mood for something hearty, yet meatless, this fresh-tasting pasta dish is just the ticket. Find all ingredients at your local Schnucks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schnucks.com.
Cooking tools:
- Colander
- Pot
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Serving bowl
- Stove
Ingredients
- Kosher salt
- 10 oz. penne pasta
- 1/4 cup olive oil, plus additional if needed
- 1 large eggplant, peeled and diced (about 6 1/2 cups)
- 1 large sweet onion, thinly sliced lengthwise (about 4 1/4 cup)
- 2 tbsp. minced garlic
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 (14 oz.) can Mutti® Finely Chopped Tomatoes (Polpa)
- freshly ground black pepper
- 3 oz. crumbled ricotta salata (about 1 cup)
- basil leaves, for garnish
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