Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne Recipe

by katerina on July 1, 2009

This recipe is about some beautiful eggplant I purchased at the Kitsilano Farmers Market. All I had to do was saute it for the right amount of time with some fresh zucchini and kale, toss with some sweet tomatoes to balance out it’s bitterness and I was rewarded with the perfect healthy comfort food. And yes, of course, I added a few tablespoons of goat cheese to bring it all together.

Vegetarian Pasta Recipe

Goat Cheese is the new butter. You heard it here first.

For more easy pasta recipes, you can check out my post on 5 Easy Pasta Recipes.

Print Recipe

Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne

(serves 2)

2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped (you just want the leaves, remove stems first)
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sautéing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time:15 minutes
Calories(approximate per serving): 475

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