New!
Penne with eggplant & ground beef
Penne with eggplant & ground beef
711kcal Per person
45g Protein
74g Carbs
26g Fat
14g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 eggplant
- ¼ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 ½ teaspoon Italian seasoning (3 g)
- 1 tablespoon tomato paste (20 g)
- 6 ounces diced tomatoes (168 g)
- ¼ cup water (59 ml)
- ½ cube vegetable bouillon
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the penne according to the package directions.
- Cut the eggplant into cubes. Finely chop the onion and garlic.
- Heat the oil in a large pan over medium heat. Add the ground beef and Italian herbs. Cook until browned and crumbly. Remove the beef from the pan and set aside.
- In the same pan, cook the eggplant until soft and golden brown, about 5-7 minutes. Add the onion, garlic and tomato paste, and cook for another 2-3 minutes.
- Add the diced tomatoes, water and bouillon cube. Let the sauce simmer for 10 minutes to allow the flavors to blend.
- Return the ground beef to the pan and stir to combine. Add the cooked penne to the sauce and mix well.
- Serve the pasta warm, topped with the grated cheese.
Tip van FitChef
1. Sprinkle the eggplant cubes with salt and let them sit for 20–30 minutes. Pat them dry before frying to remove excess moisture and reduce any bitterness.
2. Garnish with fresh basil for a classic finishing touch.
