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  • 6 ounces dried penne pasta
  • 2 tablespoons olive oil
  • 1 pound white eggplants (about 6), trimmed and cut into bite-size pieces
  • 2 tablespoons chopped sun-dried tomatoes
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, chopped
  • 1/4 teaspoon kosher salt
  • 1/3 cup dry white wine
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 2 tablespoons crumbled goat cheese


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in a large nonstick skillet. Add eggplant, tomatoes and crushed red pepper; cook, stirring, until eggplant is browned, about 10 minutes.
  3. Add garlic and salt; cook, stirring, until eggplant is almost cooked through, about 5 minutes.
  4. Add wine and thyme; reduce heat and simmer until only a few tablespoons liquid remain, about 10 minutes.
  5. Add pasta to skillet with eggplant mixture; cook 2 minutes. Spoon into pasta bowls, top with goat cheese. Serves 4.
Recipe by David Feder

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The recipe was originally published as Penne with Eggplant, Thyme and Goat Cheese on

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