Creamy Eggplant Penne with Parmigiano Reggiano

Name: Creamy Eggplant Penne with Parmigiano Reggiano with olives, fresh basil & arugula
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Onion; 1 piece Garlic; 1 piece Eggplant; 180 g Penne; 100 g Cooking cream; 10 g Fresh basil; 60 g Arugula; 20 g Parmigiano Reggiano DOP; 1 sachet(s) Sicilian-style herb mix; 50 g Green olives; 1 tablespoon Balsamic vinegar; 1 tablespoon Flour; 120 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; to taste Salt and pepper

with olives, fresh basil & arugula

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Did you know that penne's name is derived from 'penna', the Italian word for both feather and pen? This is because it's shape resembles the steel nib commonly used with a quill!

Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Onion

½ piece

Garlic

½ piece

Eggplant

90 g

Penne

50 g

Cooking cream

5 g

Fresh basil

30 g

Arugula

10 g

Parmigiano Reggiano DOP

½ sachet(s)

Sicilian-style herb mix

30 g

Green olives

Not included in your delivery

½ tablespoon

Balsamic vinegar

½ tablespoon

Flour

60 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3134 kJ

Calories749 kcal

Fat34.5 g

Saturated Fat11 g

Carbohydrate85.1 g

Sugar16.2 g

Dietary Fiber10.5 g

Protein21.3 g

Salt1.8 g

Potassium192.5 mg

Calcium33 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Casserole

Cooking Steps

Boil plenty of salted water in a pot or saucepan.
Cook the pasta for 10 - 12 minutes, then drain and set aside.
Prepare the stock (see Tip).

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Chop the onion and crush or mince the garlic.
Give the eggplant a 1 - 2 cm dice and roughly chop the olives.
Coat the eggplant with the flour.
Heat two thirds of the olive oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 10 minutes until evenly browned.

In the meantime, heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and olives for 3 - 4 minutes.
Add the Sicilian herbs and fry for 1 minute, then deglaze with the balsamic vinegar and the stock.
Add the cream and cook for 4 - 5 minutes over low heat.
Cut the basil into ribbons and grate the Parmigiano Reggiano.

Stir the pasta and the eggplant into the sauce, along with half each of the Parmigiano Reggiano and the basil. Season to taste with salt and pepper.
Serve the pasta and the arugula on deep plates.
Garnish with the rest of the Parmigiano Reggiano and basil.