Penne ao Molho de Berinjela

Penne ao Molho de Berinjela is a delicious Brazilian pasta dish featuring a rich, smoky eggplant sauce that is both dairy-free and bursting with flavor. This comforting meal is perfect for a quick weeknight dinner or a cozy gathering with friends.

Ingredients

• Penne pasta - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Red bell pepper - 1, diced
• Tomato puree - 200 grams
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)
• Nutritional yeast - 2 tablespoons (for a cheesy flavor)

Steps

1. 1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. 2. While the pasta is cooking, prepare the eggplant by cutting it into small cubes. Sprinkle with salt and let it sit for 10 minutes to draw out moisture.
3. 3. Heat olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
4. 4. Rinse and pat dry the eggplant cubes, then add them to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the eggplant is tender and slightly browned.
5. 5. Stir in the tomato puree, chopped basil, black pepper, and red pepper flakes (if using). Simmer for 5-7 minutes until the sauce thickens slightly.
6. 6. Add the cooked penne to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
7. 7. Remove from heat, sprinkle with nutritional yeast, and serve immediately, garnished with additional fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from the eggplant, promoting digestive health.
• Contains healthy fats from olive oil, supporting heart health.

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