Penne With Tomato Sauce, Eggplant And Smoked Mozzarella

This dish features Ezekiel pasta, a protein-rich whole grain.  Nutritionists and weight loss experts love Ezekiel products as they are an extremely healthy alternative to refined grain products (those made with flour including bread, tortillas and pasta). Add some tomatoes, eggplant and smoked mozzarella and you have a complete and satisfying meal that is perfect for a chilly winter day.

Penne With Tomato Sauce, Eggplant And Smoked Mozzarella

1 eggplant, cut into 1" cubes

5 T olive oil

16 oz Ezekiel penne {found at natural food markets and Whole Foods}

8 oz smoked mozzarella, cut into 1/2" cubes

two 28 oz cans whole San Marazano tomatoes

1 T diced garlic 

1 t salt

1/2 t fresh goung black pepper

pinch of crushed red pepper

1 T chopped fresh basil

Preheat oven to 400 degrees.  

Line a baking sheet with parchment paper.  Toss eggplant with 3 T olive oil and spread in a single on the baking sheet. Roast until tender and slightly golden, 25-30 minutes, stirring at the half way mark. Remove from oven, stir and let cool.

Bring a pot of water with 1 T of olive oil and 1/2 t salt to a rolling boil.  Add penne and cook al dente - about 5 minutes.  Drain, rinse and drain.

Divide pasta among 4-6 bowls. Top with eggplant and mozzarella.

Heat 2 T oil in a wide saute pan over medium-low heat. Add garlic and cook for a few minutes, stirring occasionally, until garlic becomes fragrant.  Add tomatoes, 1/2 t salt, black pepper and crushed red pepper.  Stir and increase heat to medium. After a few minutes, when tomatoes have softened, use a potato masher to mash the tomatoes.  Let simmer over medium heat until the sauce is almost consistency you like, about 7 - 10 minutes. Increase heat to medium high for a minute to increase the sauce temperature. Divide sauce over each bowl of pasta.  Use as much sauce as you like - this is a sauce-rich recipe. Stir and if the sauce is hot enough the cheese will begin to melt;  if not, place each bowl in the microwave for a minute.

Let cool slightly before serving.

Source:  Jill Crusenberry