Baked Penne With Tomato and Eggplant

An Italian dish that is tasty and hearty is this baked penne with tomatoes and eggplant. It is put together with an easy homemade sauce, eggplants, basil, and cheese substitute for dairy. This recipe is vegan and complete comfort food in every bite. It is also simple to prepare

Information of importance – 45 minutes for cooking – 6 SERVINGS – READY IN 10 MINUTES – TYPE: Italian

INGREDIENTS – Penne or another short pasta, 1 pound – Extra virgin olive oil, 4 tablespoons – diced one medium eggplant – one diced onion – 2 tablespoons salt plus more salt to taste – 1 teaspoon of pepper, freshly ground – 1 can (28 ounces) Sarnese-Nocerino San Marzano Dell'Agro DOP Tomatoes – chopped, fresh basil leaves as desired – Extra virgin olive oil, 4 tablespoons – 2 cups of shredded mozzarella Vegan shreds were used

Which San Marzano brands ought I to purchase? – Greetings, Carmen Fontanella Mutti (I adore their glass jars of purée)

La Doria La Valle FAQs and Recipes – When should salt be added to the pasta water? – Add the salt as soon as the water begins to boil. Add the pasta after allowing it to come to a boil once more. – Does eggplant need to be salted or peeled before cooking? – No. For this meal, I often use a Japanese eggplant. Usually, they are a little sweeter. The eggplants don't need to be salted or peeled. The peel is chock full of beneficial antioxidants. – Are the leftovers reheatable? – Yes, this meal reheats beautifully. Reheat any leftovers in a skillet or reheat in the oven at 350F for 10 minutes or so (until heated through) in an airtight container in the refrigerator for up to 3-4 days

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