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Onion, Eggplant and Tomato Penne - Orgran

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m



  • 3 cups eggplant, diced
  • 1 large white onion, peeled and thinly sliced
  • 1 package ORGRAN Penne of choice
  • olive oil
  • salt & pepper, to taste

Sauce Ingredients:

  • 4 cloves garlic, minced
  • diced tomatoes
  • 1/3 cup fresh basil, chopped
  • crushed red pepper
  • olive oil
  • salt & pepper, to taste


Roasted Eggplant Method:

  • Preheat oven to 400°C. Toss the diced eggplant with some olive oil and place on a lined baking sheet in a single layer.
  • Bake for approx. 25 minutes until cooked and fully roasted.

Caramelized Onions Method:

  • Heat 2-3tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and a pinch of salt and saute until they become completely translucent.

Sauce Method:

  • Heat 3 tbsp of oil in a medium sized pot on medium heat.
  • Add 8 cloves minced garlic and some deep fried red crushed peppers. Fry for 30 seconds being careful not to burn them.
  • Add diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens.
  • Add the chopped basil and season with salt and pepper. Cook for another 5 minutes and keep warm on low heat.

Pasta Method:

  • Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add pasta and cook until al dente. Drain.
  • Add the roasted eggplant to the pan with caramelized onions.
  • Add the sauce to the pasta and toss everything to combine.
  • Season with salt and pepper and serve.