Brown Rice Penne With Eggplant

• 1 (16-ounce) package brown rice penne (or ziti)
• 1 tablespoon olive oil
• 3 cups cubed eggplant (about 1 small)
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
• 1/3 cup finely chopped fresh basil
• 1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

brown rice penne, olive oil, onion, garlic, salt, red pepper, pasta sauce, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/brown-rice-penne-with-eggplant (may not work)