When your life is busy with school, work or a move (or a blog move), sometimes the last thing you feel like doing is cooking. When you have a never-ending to do list and a project that’s taken over your spare time, it’s not unusual to crave simplicity. And even on the busiest of busy days…hey, a girl’s gotta eat.
As much as I do love broccoli, asparagus and artichokes – other vegetables I commonly see in springtime pasta dishes – eggplant is the unsung hero in this skillet pasta meal that’s as tasty as it is healthy.
When I bought the eggplant, I envisioned eggplant parmesan but the more I thought about the breading, the oil, the prep time, the more I was convinced to start from scratch with something a little lighter.
The best part about this one is that the first time I made it, I had come home from the gym at 8:30 (later than I typically eat dinner) and started making it ten minutes later. By 9:35, my dishes were done, my leftovers were in the fridge and dinner was but a thing in the past.
Eggplant Parmesan Pasta
What You Need:
12 oz. whole wheat penne pasta
1 tablespoon olive oil
1 small garlic clove, minced
1/2 medium sized onion
2 small eggplant, cubed
1-28 ounce. can crushed tomatoes
1 tablespoon tomato paste
2 cups fresh baby spinach, rinsed
1 cup freshly grated parmesan cheese
Additional grated cheese for garnish
1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and garlic and saute until beginning to soften, about 3-5 minutes. Add eggplant ad saute until vegetable begins soften, about 5 minutes.
2. Add crushed tomatoes, stirring until eggplant is immersed in liquid. Cover and simmer about 5 minutes. If sauce doesn’t seem thick enough, add tomato paste. Let simmer for about 20 minutes.
3. Meanwhile, cook pasta in a large pot of boiling water until just tender but still firm to bite. Drain pasta, add to skillet. Add spinach leaves and mix to combine ingredients. Cover until spinach has wilted.
After a long, busy day, what’s your favorite simple meal?