Penne with Eggplant

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 350 g penne riate
  • 1 scoop / n mozzarella (buffalo mozzarella)
  • 1 eggplant (s)
  • 4 tomato (s)
  • 2 cloves garlic
  • olive oil
  • salt
Penne with Eggplant
Penne with Eggplant

Instructions

  1. Cook the noodles al dente. In the meantime, cut the aubergine into not too small cubes and sauté with the finely chopped garlic in olive oil until soft. Salt. Cut the tomatoes from the stem end into eighths and add to the aubergines. Sauté briefly over a low heat (tomatoes should give off juice, but not overcooked).
  2. Drain the pasta, carefully fold into the sauce. Add the diced mozzarella and serve immediately.

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