Penne with Eggplant, Tomatoes and Chick Peas

Penne with Eggplant, Tomatoes and Chick Peas

When you’re in the mood for something hearty, yet meatless, this fresh-tasting pasta dish is just the ticket.

Made with Crushed tomatoes with basil

Mutti® Crushed Tomatoes (Polpa) with Basil starts with sun-ripened 100% Italian tomatoes from the Emilia Romagna region. Picked when perfectly ripe, cold crushed, and processed with our patented technique to capture the flavor of just-harvested tomatoes. To this we add fragrant Italian basil and a pinch of Mediterranean sea salt. Excellent for a fast tomato sauce, gazpacho, or even a Mutti® Mary.

cooking sketch 20 min (COOK TIME: 10 min / PREP TIME: 10 min)

cooking sketch Easy


  • kosher salt
  • 10 oz penne pasta
  • 1/4 cup olive oil ( plus additional if needed)
  • 1 large eggplant, peeled and diced (about 6+1/2 cups)
  • 1 large sweet onion, thinly sliced lengthwise (about 4+1/4 cup)
  • 2 tbsp minced garlic
  • 1 can chick peas, drained and rinsed (15 oz.)
  • 14 oz Mutti® Crushed Tomatoes with Basil (Polpa) (or 14 oz Mutti® Crushed Tomatoes (Polpa), plus a sprig of fresh basil)
  • freshly ground black pepper
  • 3 oz crumbled ricotta salata (about 1 cup)
  • leaves basil for garnish
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Penne with Eggplant, Tomatoes and Chick Peas: Method

  1. Bring a large pot of well salted water to a boil. Cook the penne according to package directions until al dente. Save ½ cup of the pasta water. Drain the penne, return to the pot, and set aside.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally until it begins to soften, adding more oil if necessary, to prevent sticking, 5 to 6 minutes.
  3. Lower the heat to medium, add the onions, and continue to cook, stirring occasionally until they begin to soften, about 6 minutes.
  4. Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, Mutti® Crushed Tomatoes with Basil (Polpa), ¼ cup of the pasta water, 1 tsp. salt, and ½ tsp. pepper and cook until just heated through, about 2 minutes.
  5. Add the sauce mixture to the pot with the penne and toss until well combined. Add the remaining 1/2 cup pasta water if the mixture is too thick. Adjust the seasoning.
  6. Divide the penne mixture among serving bowls. Top with the crumbled ricotta salata and basil and serve.

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