Penne With Eggplant Sauce



  • 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 1 onions (medium, chopped)
  • 1/2 teaspoon crushed sage leaves (dried, optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 eggplant (medium, peeled and cut into 1/2-inch cubes (about 3 cups))
  • 1/4 cup dry red wine (or beef broth)
  • 1 jar Bertolli Tomato & Basil Sauce
  • 8 ounces penne pasta (cooked and drained)
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    1. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, sage, salt and pepper, stirring occasionally, 2 minutes or until onion is tender. Stir in remaining 1 tablespoon Olive Oil and eggplant and cook 3 minutes or until eggplant is almost tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until eggplant is very tender. Serve over hot penne and garnish, if desired, with grated Parmesan cheese.
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