PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
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Suter Emon
[email protected]This is a new favorite recipe! So easy and delicious.
Md Shohag Hasan
[email protected]Meh.
Joseph Rojas
[email protected]Not bad.
Mario State
[email protected]Amazing!
mbali Phiri
[email protected]This dish was a disaster! The eggplant was tough and the sauce was watery. I would not recommend this recipe.
Mohamed Safwane Miloudi
[email protected]I followed the recipe exactly and the dish turned out bland. I think it needs more seasoning.
Oyon Ahmed
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I would recommend using less feta cheese next time.
Basharat Matoo
[email protected]I love this dish! It's so flavorful and satisfying. I've made it several times and it's always a hit with my friends and family.
Akinola Bola
[email protected]This recipe was easy to follow and the dish turned out great. The eggplant was perfectly cooked and the flavors were well-balanced. I would definitely recommend this recipe to others.
Kyamudin Alam
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good. The eggplant was tender and flavorful, and the other ingredients complemented it well. I'll definitely make this again.
Hadia Jameel
[email protected]This dish was a hit with my family! The combination of eggplant, olives, and feta cheese was delicious, and the penne cooked perfectly. I will definitely be making this again.