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About the Dish

  • Onion

    Onion

  • Eggplant

    Eggplant

  • Garlic

    Garlic

  • Red Pepper Flakes

    Red Pepper Flakes

  • Canned Tomatoes

    Canned Tomatoes

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

  • Whole Wheat Penne Pasta

    Whole Wheat Penne Pasta

  • Basil

    Basil

  • Spinach

    Spinach

METHOD

1
Fill a saucepan half full with about 6 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and chop 1 cup onion (save any remaining onion for another use). • Cut eggplant into bite-size pieces. • Peel and chop garlic. • Pick and finely chop basil and parsley leaves. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta.
4
While pasta cooks: • Place a large skillet with a lid over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to turn translucent, 1-2 minutes. • Add eggplant. Cook, stirring, until vegetables are lightly golden, about 4 minutes.
5
• Stir in tomato, 1/2 cup reserved cooking liquid, 1/2 teaspoon kosher salt, oregano, pepper flakes (using the full amount will yield a somewhat spicy dish; use less if you prefer) and 1/2 teaspoon black pepper. • When mixture simmers, reduce heat. Cook 15 minutes.
6
• Fold in pasta and spinach. Cook, stirring, until pasta is coated in sauce, about 1 minute. • Taste and adjust seasoning as desired.
7
• Divide pasta mixture between 2 bowls. • Garnish with Parmesan and herbs. Enjoy!