Penne with Eggplant and Red Capsicum

Penne with Eggplant and Red Capsicum

Eggplant and red capsicum go together to make a delicious creamy sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Low Sodium, Mediterranean, Quick Easy
Servings 4 People


  • 400 g Penne Pasta
  • 2 Tbsp Olive Oil
  • 1 pc Medium Eggplant Cut into thin strips
  • 1 pc Large Red Capsicum Cut into thin strips
  • 2 pcs Cloves Garlic Crushed
  • 3 Tbsp Chopped Fresh Parsley
  • 2/3 cup Thickened Cream Light
  • 1/3 cup Dry White Wine
  • 1 Freshly Ground Black Pepper


  • Cook penne according to directions on the packet. Keep warm. Heat oil in a non-stick frying pan. Cook the eggplant and capsicum, stirring occasionally, until soft.
  • Add garlic, parsley, cream, wine and black pepper. Simmer for 6-7 minutes. Divide penne between four bowls and top each with sauce.


Calories :485
Kilojoules :2031
Fat :12
Carbohydrate :78.5
Protein :14
Sodium :49
Saturated Fat :3.5
Fiber :2
Calcium :29
Sugar :4
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