Eggplant & Octopus Penne by Kim Vanzi

Eggplant & Octopus Penne

Ok same challenge.  I had one more eggplant to use and had an octopus in the freezer so here is another dish to add to the challenge. I always have on had few staples so I added some and this was a wonderful dish.


1 octopus (cooked and sliced into bite size pieces)

2 cans of chopped tomatoes (you can use fresh but they are not in season now)

1 cup of green olives

1 eggplant cubed

Olive oil

1 onion diced

1/2 cup red wine

1/2 cup chopped cooked spinach

2 crushed garlic

tsp dry oregano or 2 tbsp fresh

tsp nutmeg

salt & pepper

Penne pasta


In a large skillet, heat up 2 tbsp of olive oil and cook the onions until clear and slightly browning.  Add the eggplant and a little olive oil if dry and cook for a few minutes till eggplant has soften (not mushy though).  Add the green olives, spinach, and crushed garlic, stir for 2 minutes then add the wine.  Cook down add the tomatoes and octopus cook for 15 minutes for the flavors to come together.

While you are preparing the above, cook your penne but remove 4 minutes before ready.  Add the pasta to the sauce above with one cup of the pasta water.  Stir for about 4 minutes allowing the water to cookout and the sauce to stick to your penne.  If it is looking dry and the pasta is not ready yet add some more pasta water in little bits at a time allowing it to be absorbed before adding more.  When ready add a dash of salt and pepper to taste.

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