Baked Penne with Eggplant and Capers

This is healthy, the pasta’s whole wheat

This recipe is adapted from Piatta Unico: When One Course Makes a Meal a fun little cookbook that’s been gathering dust in our cabinet for more than a year. We’re terrible people. OK, only our neighbors think that, but we do have a number of Italian cookbooks and The Silver Spoon has become our bible of Italian cooking (along with Greg’s family recipes). We’re glad we pulled this little cookbook out and have already flagged a number of recipes to try.

Baked Penne with Eggplant and Capers

  • 1/4 cup bread crumbs
  • 1/2 cup Romano or Parmesan
  • 1 large eggplant, cut into bite-sized cubes
  • 4 cloves garlic, minced
  • 2 tbsp capers
  • 28-ounce can of whole plum tomatoes
  • 2 tsp dried oregano or 2 tbsp fresh oregano, chopped fine
  • salt/pepper
  • pinch red pepper flakes
  • 1 pound penne, cooked al dente
  • 8 ounces fresh mozzarella, grated

Chop eggplant and place in a colander. Sprinkle with salt and let sit for 20-30 minutes. We like to put a weight on top, but you don’t need to. Roast eggplant, tossed with a tablespoon or so of olive oil, at 425 until tender. To save time, the eggplant can be made the night before and refrigerated until ready to use. Cook pasta and set aside. In a small bowl, mix Parmesan or Romano with bread crumbs and set aside. In a large saute pan, saute garlic until tender, about a minute. Add tomatoes, crushing by hand before you throw them in the pan. Bring to a boil and then reduce to a simmer. Add salt, pepper, pepper flakes and oregano, if using dried. Let simmer for about 10 minutes, stirring often. The sauce should thicken, but still have some juice to it. Stir in pasta, eggplant and capers and mix well. Add oregano if using fresh. Remove from heat and pour into a prepared lasagna pan. Sprinkle with mozzarella, then bread crumb mix. Bake at 425 until bubbly and golden. Serve warm.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes, vegetarian and tagged , , , , . Bookmark the permalink.

22 Responses to Baked Penne with Eggplant and Capers

  1. Lauren says:

    Looks amazing! I love capers in pretty much anything, so you sold me early.

  2. Love the capers and would love of this right now!

  3. cecilia says:

    Capers again!! YUM! c

  4. spree says:

    Do you two Ever eat the same meal twice? ๐Ÿ™‚ (lucky you!) Love garlicky eggplant & pasta dishes and this sounds like a good one!

  5. ChgoJohn says:

    Eggplant and capers baked with penne and mozzarella. A perfect dish for our growing-colder-by-the-day temperatures.

  6. Beautiful pasta dish – and Iยดm sure your neighbours think very highly of you!

  7. Mad Dog says:

    Sounds great ๐Ÿ™‚

  8. THAT would go-over well on our table!
    I should try roasting and freezing eggplant next summer…

  9. Eva Taylor says:

    Such a lovely warming plate of comfort food. Perfect for the end of the day of frolicking in the snow.

  10. windykitchen says:

    sounds great — I am especially digging the short ingredient list!

  11. pursuitofhappieness says:

    Yummy- fantastic that it is whole wheat ๐Ÿ™‚

  12. petit4chocolatier says:

    Looks delicious! Loving the whole wheat pasta too ๐Ÿ™‚

  13. Ooh, I bet the capers give this a nice saltiness!

  14. nrhatch says:

    Baked Ziti/Penne is a fave here . . . usually with onions, peppers, and spinach.

  15. egg me on says:

    Looks like a great cold whether meal. I don’t cook with eggplant nearly enough.

  16. I love anything with capers, so this looks like the perfect comfort food to me!

  17. Kristy says:

    I’m a total sucker for Italian food, pasta and particularly any variation of baked penne. Fabulous choice! Glad you pulled out the dusty little book too. ๐Ÿ™‚

  18. Carolyn Chan says:

    Comfort food at its best!

  19. windykitchen says:

    Made this tonight – delish! Thanks for the great recipe!

  20. Pingback: Meatless Monday: Baked Eggplant Penne with Capers | windykitchen

  21. Pingback: Sunday Suppers: One Dish Wonders | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.