Penne with Eggplant, Thyme and Goat Cheese

Kitchen Tested
  • Yield 4 servings

When summer eggplant is in season, try this yummy pasta dish that features tomatoes and goat cheese.

Mark Boughton Photography / styling by Teresa Blackburn


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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