Penne with Eggplant Puree

Submitted by: Jessica Cunha

Original Credit: Giada de Laurentiis, Giada’s Kitchen, New Italian Favorites

Makes 4-6 servings

Total cooking time approximately 50 minutes.


  • 1 medium eggplant, unpeeled, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 3 garlic cloves, whole
  • 2 Tbs olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flake
  • 1 lb whole wheat penne pasta
  • 1/4 cup torn fresh mint leaves
  • 2 Tbs extra virgin olive oil

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or aluminium foil.

In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper and red pepper flakes.  Spread the veggies on the prepared baking sheet in an even layer.  Roast in the oven until veggies are tender, about 35 minutes.

While the veggies are roasting, bring a large pot of salted water to a boil and add pasta.  Cook 8-10 minutes, stirring occasionally, until pasta is al dente.  Drain the pasta, but reserve 1 1/2 cups of the pasta liquid.  Transfer the pasta to a large bowl.

Put the cooked veggies in a food processor with the mint and extra virgin olive oil.  Pulse until the veggies are pureed, but a little chunky.

Mix the pureed veggies with the pasta, adding the reserved pasta water 1/2 cup at a time until the pasta is evenly coated and saucy.


One thought on “Penne with Eggplant Puree

  1. Made this last night with some substitutions (because I didn’t already have all of the ingredients). It was awesome! I used spaghetti squash instead of pasta, substituted the fresh tomatoes with a can of fire-roasted diced tomatoes, and used basil instead of mint.


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