Today’s recipe comes from associate research editor Claudia Bloom. She’s one of the editors in charge of making sure that the information we publish in the magazine has been fully verified and is 100% correct at press time.
I like to cook pasta (especially since my growing, athletic teenage son craves big bowls of it), but I often run out different ways to prepare it. We don’t eat red meat. And while I will cook tofu or fish, I prefer using vegetables only. I’ve never been a fan of eggplant, it’s just seemed like a boring heavy vegetable so I’ve stayed away from cooking with it. So that’s one of the reasons I chose to prepare the Penne with Tomatoes, Eggplant and Mozzarella recipe.