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Penne with Eggplant
- 1 (8 ounce) package penne pasta
- 2 tablespoons olive oil
- 1 eggplant, halved lengthwise and cut into small pieces
- 3 cloves garlic, chopped
- 2 tablespoons olive oil, or more if needed
- salt and pepper to taste
- 1/4 cup sun-dried tomato spread
- 1 cup tomato sauce, or more if needed
- 4 leaves chopped fresh basil
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 32.5g|
|Saturated Fat 4.4g|
|Total Carbohydrate 118.7g|
|Dietary Fiber 14.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|