Baked Penne with Eggplant

Vegetarian friendly even for those who think they don't like eggplant! And it comes together in no time, especially with the helpful hint for cooking pasta I've included.

Ingredients:
1 lb (454 g) penne pasta
1/4 cup olive oil
2 cups cubed eggplant (I used 2 small Chinese eggplants)
2 tsps minced garlic
4 halves sun dried tomatoes, chopped
1 small Thai chili pepper, finely chopped
1 kale leaf, massaged and chopped
1 - 28 oz can diced tomatoes
1 tbsp tomato paste
1 tsp dried basil
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozzarella
parmesan
fresh parsley

First off, cook the penne. You could do it like your brand suggests or try this technique... 

Put the dry pasta in a bowl or baking dish. Pour boiling water over to cover, sprinkle a little salt too. Leave it for 30 minutes, then drain. That's it! It turns out al dente, with just a little bite! Thank you aforkandapencil.com this couldn't have been easier!

While you wait for the pasta, heat the olive oil in a large skillet. Add the eggplant, sun dried tomatoes, Thai chili and kale. Cook on medium about 3-5 minutes then add the garlic and remove from heat. Stir in the tomatoes, tomato paste, basil, turmeric, salt and pepper.

Then in goes the easy peasy drained pasta and the mozzarella.

Turn it all out into a 13 X 9" baking dish and top with parmesan cheese.

Bake at 400°F for 20-25 minutes.

Add fresh parsley and more parmesan if you like.

Serves 6