If you have a family divided over eggplant (love it or hate it), I’m guessing the “Penne Baked with Eggplant-Tomato Sauce”, page 221, would satisfy both sides. The eggplant, especially if you peel it first, will melt right into the tomato sauce, adding a rich creamy texture, and if someone didn’t know there was eggplant in the mix, they probably wouldn’t guess it. The sauce itself is pretty simple, consisting of crushed tomatoes, eggplant, and onion, then seasoned with red wine, parsley, and marjoram. Cooked penne is mixed into the sauce, spooned into a casserole, topped with vegan Parmesan and breadcrumbs, then baked in the oven. It makes a lot for two people, and I even cut back on the amount of penne called for, from 12 ounces, to 8. But, the leftovers warm up very nice, and provide great ready-made meals throughout the week.
Keeping it “McDougall Friendly” check list:
- Omit the oil when sautéing the veggies. Instead, use a nonstick skillet and a little water, broth, or sherry to prevent sticking.
- Use whole grain penne pasta instead of the white flour variety.