Penne with Eggplant, Olives and Feta

Penne with Eggplant, Olives and Feta Recipe - Vegan Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegan diet

Introduction

This recipe for Penne with Eggplant, Olives, and Feta is a delicious and hearty dish that is perfect for a cozy night in. The combination of flavors from the eggplant, olives, and feta cheese creates a savory and satisfying meal that is sure to please your taste buds.

History

This recipe is a modern twist on traditional Mediterranean flavors. The combination of eggplant, olives, and feta cheese is a classic pairing in Mediterranean cuisine, and this dish brings those flavors together in a new and exciting way.

Ingredients

8 tbsp of olive oil
0.75 lb (340 g) of diced bell peppers (a mix of red and green)
8 cloves of garlic, minced
1 tsp of dried crushed red pepper
1 eggplant, cut into 0.5 inch cubes
1 tbsp of dried oregano
28 oz (794 g) of diced tomatoes in juice
1 cup of sliced fresh basil
0.75 cup of coarsely chopped kalamata olives
1 can of tomato paste
2 tbsp of red wine vinegar
12 oz (340 g) of penne pasta
14 oz (397 g) of fake feta cheese

How to prepare

Brush a 13x9x2 inch glass baking dish with 2 tbsp of oil.
Heat the remaining 6 tbsp of oil in a heavy large pot over medium-high heat.
Add the bell peppers, garlic, and crushed pepper; sauté for 3 minutes.
Add the eggplant and oregano.
Reduce the heat to medium-low.
Cover and cook until the eggplant softens, stirring often, for about 15 minutes.
Mix in the tomatoes with their juices, 0.5 cup of basil, tomato paste, and vinegar.
Cover and simmer until all the vegetables are tender, stirring occasionally, for about 12 minutes.
Season with salt and pepper.
Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite; drain well.
Stir the pasta into the vegetable mixture.
Transfer to the prepared dish.
Cover the dish with foil (can be prepared 1 day ahead. Refrigerate).
Preheat the oven to 350°F (177°C).
Bake the pasta covered until heated through, about 20 minutes (40 minutes if refrigerated).
Sprinkle with fake feta, then 0.5 cup of basil.

Variations

Add some cooked chicken or shrimp for a protein boost.
Swap out the feta cheese for goat cheese for a tangy twist.

Cooking Tips & Tricks

Be sure to dice the eggplant into small, uniform cubes to ensure even cooking.

- Cooking the eggplant until it is soft and tender is key to the success of this dish.

- Don't skip the step of covering the dish with foil before baking - this helps to lock in moisture and prevent the pasta from drying out.

Serving Suggestions

Serve this dish with a side salad and some crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the eggplant until it is soft and tender to ensure a creamy texture in the final dish.

- Covering the dish with foil before baking helps to lock in moisture and prevent the pasta from drying out.

Ingredient Substitutions

You can use regular feta cheese instead of fake feta if you prefer.

- Feel free to use any type of pasta you like in this recipe.

Make Ahead Tips

This dish can be prepared up to 1 day ahead of time and refrigerated before baking.

Presentation Ideas

Garnish the dish with some fresh basil leaves and a sprinkle of feta cheese before serving for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 400 calories.

Carbohydrates

This dish is a great source of carbohydrates, with the pasta providing a good amount of energy to fuel your day.

Fats

The olive oil and feta cheese in this recipe provide healthy fats that are essential for brain health and overall well-being.

Proteins

While this dish is not high in protein, the feta cheese does provide a small amount of this essential nutrient.

Vitamins and minerals

The eggplant in this recipe is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (feta cheese) and gluten (pasta), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, and essential nutrients.

Summary

This Penne with Eggplant, Olives, and Feta recipe is a delicious and satisfying dish that is perfect for a cozy night in. The combination of flavors from the eggplant, olives, and feta cheese creates a savory and hearty meal that is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Penne with Eggplant, Olives and Feta. It was a warm summer day, and I was rummaging through an old cookbook that belonged to my aunt. As I flipped through the pages, a worn and tattered piece of paper fell out. On it was a handwritten recipe, titled "Mamma Maria's Pasta Delight."

Intrigued, I read through the ingredients and instructions. Eggplant, olives, feta cheese - it sounded like a unique and flavorful combination. I immediately knew I had to try it.

I asked my aunt about the recipe, and she told me that it was a dish her friend Maria had shared with her many years ago. Maria was an Italian immigrant who had brought her culinary skills with her to America. She was known for her delicious and hearty meals, and this pasta dish was one of her signature recipes.

I decided to make the Penne with Eggplant, Olives and Feta for a family gathering that weekend. As I gathered the ingredients and prepared the dish, the fragrant aromas filled my kitchen. The sizzle of the eggplant as it cooked in the olive oil, the briny tang of the olives, and the creamy richness of the feta cheese - it was a symphony of flavors.

When I served the dish to my family, it was met with rave reviews. The tender eggplant paired perfectly with the salty olives and the tangy feta cheese. It was a dish that was both comforting and exciting, a true celebration of Mediterranean flavors.

From that day on, Penne with Eggplant, Olives and Feta became a staple in my recipe repertoire. I made it for special occasions, for family dinners, and sometimes just for myself when I wanted a comforting meal. Each time I cooked it, I thought of Maria and the culinary heritage she had passed down to me through this recipe.

Over the years, I have made a few tweaks to the original recipe, adding some fresh herbs or a splash of white wine to enhance the flavors. But the heart of the dish remains the same - a simple yet satisfying pasta dish that brings together the best of Mediterranean cuisine.

I often think about the journey this recipe has taken - from Maria's kitchen in Italy to my own kitchen here in America. It is a reminder of the power of food to connect us across cultures and generations, to bring us together in shared joy and nourishment.

As I sit here reminiscing about the first time I made Penne with Eggplant, Olives and Feta, I am filled with gratitude for the culinary treasures that have been passed down to me over the years. And I am reminded of the simple pleasure of cooking a delicious meal and sharing it with loved ones, a tradition that will continue to bring me joy for years to come.