Easy Dinners: Penne with Spicy Eggplant-Tomato Sauce

WOW! GM's! I am SOOO sorry! I have been absent all week because I am working on my house and it takes up all of my time! Some of you know that I am getting my house ready to sell, and that means you not only have to fix everything, clean like a madwoman, re-decorate, all just to get your house sold! Oh my.......

Anyway, I wanted to share one of my new FAVE recipes! Check it out and PLEASE someone come help me with my house!!!!!!!!

Penne with Spicy Eggplant-Tomato Sauce
Grocery List:
12 oz. (3 cups) penne pasta
1/4 cup extra-virgin olive oil
1 medium eggplant, cubed
1 1/2 cups purchased puttanesca pasta sauce*
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 oz.) finely grated ricotta salata or Parmesan cheese**
1 tablespoon chopped fresh oregano or basil

How to make it:
1. Cook penne in large pot of boiling water according to package directions; drain.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant; cook, stirring frequently, 8 minutes or until well-browned. (Reduce heat to medium after 3 to 5 minutes to prevent overbrowning.) Add pasta sauce, salt and red pepper. Reduce heat to medium; cook 1 to 2 minutes or until hot.

3. Place in large bowl. Add pasta; toss to combine. Sprinkle with cheese and oregano.

TIPS *Puttanesca sauce usually contains tomatoes, olives and anchovies. If it’s not available, use another full-flavored pasta sauce.
**Ricotta salata cheese is salted, pressed and aged for a firm texture; it has a slightly sharper taste than regular ricotta. Look for it in the cheese department of supermarkets or in Italian grocery stores.

Nutritional Information:
(makes 4 servings)
580cal
21g fat
8g fiber
13 WW points