Whole-wheat Penne With Eggplant And Ricotta

1. Heat oven to 450°F.

2. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer.

3. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.
While eggplant is roasting, cook penne according to the package directions.

4. Meanwhile, heat remaining oil in a large skillet over medium-high heat.

5. Add onion and cook, stirring occasionally, until softened, about 5 minutes.

6. Add garlic and cook 1 minute more.

7. Add tomatoes with juice and bring to a boil.

8. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper.

9. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese.

10.Toss to combine, season with salt and pepper, and serve.

Chef's Note & Story

Tossing hot pasta with ricotta cheese creates a quick, creamy sauce that's rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand