Food for Soul

Pennette, Eggplant and Cherry Tomatoes


Editorial staffby Editorial staff
September 16, 2021

No matter the color, shape or variety we love cooking eggplant and tomatoes throughout the summer season. This simple pasta makes for a satisfying vegetarian lunch.

Cooks in:40minsLevels:EasyServes:4


  • 11 OZ. of pennette pasta
  • 11 OZ. of eggplant
  • 18 of cherry tomatoes
  • fresh oregano
  • extra-virgin olive oil
  • salt



Score the skin of the tomatoes making 2 small cuts and add salt. Cut the eggplant into slices about 1/2″ thick, brush with oil on both sides and cook on a grill plate, using the combination microwave-grill function, for 4 minutes, then turn them over, add the tomatoes to the dish and continue cooking for another 4 minutes. Remove and cut the eggplant into small pieces. Purée half of the eggplant with 5-6 tomatoes, a drizzle of oil, a pinch of salt and a few oregano leaves. 2

Combine the pennette pasta, 3 cups water, a pinch of salt and a drizzle of oil in a microwave-safe container with lid, or alternatively, seal the container with (microwave-safe) plastic wrap and prick it with the tip of a knife: cook the pennette in the microwave at maximum power (850-900 W) for 2-3 minutes more than the time indicated on the package.3

Drain the pasta from any remaining water, dress with the eggplant and tomato purée, the remaining eggplant, and whole tomatoes. Add chili pepper and a few basil leaves to taste. Serve.

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