Penne with Eggplant and Red Capsicum 

Rating: (3 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Eggplant and red capsicum go together to make a delicious creamy sauce.

Ingredients:

400 g penne pasta

2 Tbsp olive oil

1 medium eggplant, cut into thin strips

1 large red capsicum, cut into thin strips

2 cloves garlic, crushed

3 Tbsp chopped fresh parsley

2/3 cup thickened cream, light

1/3 cup dry white wine

1 freshly ground black pepper

Directions:

Cook penne according to directions on the packet. Keep warm. Heat oil in a non-stick frying pan. Cook the eggplant and capsicum, stirring occasionally, until soft.

Add garlic, parsley, cream, wine and black pepper. Simmer for 6-7 minutes. Divide penne between four bowls and top each with sauce.

Variations:

Sprinkle with grated parmesan cheese, if desired. Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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