Good Eats: Recipes & Healthy Snacks


1 box of whole wheat penne
2 tablespoons of olive oil
cooking spray
1 medium size eggplant (thinly sliced into rounds)
1 small onion finely chopped
Chopped clove of garlic
2 cans of diced tomatoes
Coarse black pepper, Sea Salt, Basil, oregano, red pepper flakes, grated Romano parmesan, chopped parsley for garnish.

1.Preheat oven to 375
2. Spray a cookies sheet with non-stick spray and arrange eggplant slices. Lightly salt and pepper the slices. Roast in oven until eggplant browns and has softened. Set aside.
3. Prepare penne pasta according to package instructions and set aside. *Remember to cook your pasta al dente.
4. Over medium heat-in a large pan- sauté the onions and garlic in heated olive oil until the onions start to brown. Season with black pepper and salt.
5.Add the eggplant and then the two cans of tomatoes.
6. Season your sauce to your liking with Basil, Oregano & red pepper. Bring to a light simmer.
7.Toss in the penne making sure to thoroughly integrate the sauce into the pasta. Allow to heat together for about two minutes.
8.Garnish with parmesan romano & parsley.
9. Serve with steamed veggies or a salad.

Bon Appetit!


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