Penne A La Siciliana
- 1 of 4 Heat oil in large skillet over medium-high heat. Add onion, eggplant and garlic. Saute 5 minutes, stirring frequently, or until softened.
- 2 of 4 Add tomatoes, rosemary, oregano, salt, pepper flakes and wine. Bring to a simmer; simmer, uncovered, 15 minutes, stirring occasionally.
- 3 of 4 While sauce is simmering, cook pasta following package directions. Drain.
- 4 of 4 Toss pasta with eggplant mixture. Top with smoked mozzarella and let melt slightly. Serve immediately. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 866 mg sodium, 8 g fiber, 427 kcal cal., 67 g carb., 15 g pro., 10 mg chol., 12 g Fat, total, 3 g sat. fat