Recipe description
July 24, 2026
Penne with eggplant and tomato
A cozy penne with eggplant and tomato supporting gentle digestion.
Easy Recipe
30 Minute Meal
Beginner Friendly
78%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Fiber from vegetables and pasta supports gut health.
- Colorful vegetables and herbs provide polyphenols and plant diversity.
- Olive oil and garlic contribute healthy fats and flavor with balanced macronutrients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta
200
gram
Eggplant
1
piece
Tomato
2
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Basil
1
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Boil penne pasta in salted water according to package instructions until al dente. Drain and set aside.
2
Dice eggplant and tomatoes into bite-sized pieces. Mince garlic cloves.
3
Heat olive oil in a large skillet over medium heat. Add eggplant and sauté for 5-7 minutes until softened.
4
Add tomatoes and garlic to the skillet. Cook for another 5 minutes until tomatoes break down slightly.
5
Season with salt and black pepper to taste. Stir in fresh basil leaves.
6
Add cooked penne to the skillet and toss to combine. Serve warm.
More Recipes For Your Gut
Nutrition
353 kcal
Calories
8 g
Protein
51 g
Carbohydrates
6 g
Fiber
7 g
Sugar
15 g
Fat
1.7 g
Saturated fat
2.9 g
Salt
FAQ
How many servings does this dish yield?
2 servings.
How long does it take to make?
About 25–30 minutes.
Can I make it gluten-free?
Yes—use gluten-free pasta.
Is this vegan/vegetarian?
Yes, it’s plant-based (no dairy).
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days and reheat gently.
Can I customize it with extra flavors?
Yes—add chili flakes or grated cheese and adjust salt.
What should I serve it with?
It’s a complete dish, but pair with a simple salad or garlic bread if you like.
How can I adjust for more sauce or vegetables?
Add more tomatoes or olive oil during cooking.
Can I freeze leftovers?
Yes—freeze up to 2 months and reheat gently.
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