Creamy Eggplant Campanelle

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.'}

📊 Nutrition Facts

Per serving (8 servings total)