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This light and delicious meal-in-one is perfect for summer.
1 eggplant
1 small onion, chopped
3 tablespoons oil, such as Manischewitz Grapeseed Oil
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 box Tuscannini Penne
2 and 1/2 cups Tuscanini Marinara or pasta sauce
2 tablespoons chopped basil
1/2 teaspoon crushed red pepper
basil for garnish (optional)
grated Parmesan cheese for garnish (optional)
Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with oil spray.
Wash and cut eggplant into one-inch cubes and place on baking sheet.
Add onion, oil, garlic powder, salt, and pepper and mix to combine.
Roast for 25–35 minutes or until soft.
While eggplant is roasting, cook pasta according to package directions.
Pour marinara sauce into a pot. Add roasted eggplant, chopped basil, and crushed red pepper.
Simmer on low until warm and cooked through.
Plate pasta. Top with eggplant sauce.
If desired, top with some more basil and Parmesan cheese.
Styling and photography by Chay Berger
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