Penne with rosemary eggplant

When planning dinners I always take into consideration its nutritional value and try to include some protein-rich foods, i.e. legumes. However, I am detoxing severely now which gives me lots of unpleasant symptoms, including absent-mindedness, foggy brain, and forgetfulness. This meal was supposed to contain brown lentils, but I simply forgot about them. When I remembered, the pictures were already taken and the meal half-eaten. I will leave it to you then to choose to include lentils into the sauce. With them the food will be more protein, calorie and nutrient-dense. If you use brown rice pasta like I did, the dish will be gluten-free.

Penne with eggplant 1


1 package Tinkyada brown rice penne (or any pasta of your choice),

1 large eggplant,

3 medium tomatoes,

½ onion,

3-4 cloves garlic,

1 tablespoon extra virgin cold-pressed olive oil.

 Penne with eggplant 2

Chop the eggplant into ½ inch cubes. Dip the tomatoes in boiling water for about a minute and peel them, then chop them finely. Dice the onion. Take the leaves off the rosemary branch and dice them. Place the ingredients on a glass, stone or stainless steel baking dish, add olive and pressed garlic and bake for about 30 minutes in 400ºF (about 200ºC). Cook the pasta according to the directions on the package with a tablespoon of Himalayan salt.

 Penne with eggplant 3

This meal should serve two hungry people.