Penne With Eggplant, Zucchini and Tomatoes

Become a real gourmet with this recipe brought to you by Chef Joel Antunes

Penne With Eggplant, Zucchini and Tomatoes

8 ounces penne
1/4 cup sun-dried tomatoes
1/4 cup diced eggplant
1/4 cup diced zucchini
2 tablespoons olive oil
2 tablespoons Parmesan cheese
1/2 cup mozzarella cubes
5 leaves fresh basil, chopped
Sea salt and freshly ground pepper to taste

Assembly: Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. In a frying pan, cook the pasta and vegetables in one tablespoon olive oil for three minutes and remove from heat. Mix in the Parmesan and mozzarella cheeses and basil leaves. Season with freshly ground black pepper, sea salt, and more olive oil to taste. Serves two.


Chef Joel

Chef Joël Antunes’ commitment to healthy, inspired and creative French cuisine all began in his grandmother’s kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.


When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes’ more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world’s culinary legends.

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