Penne with Eggplant, Tomatoes and Basil

by Editorial Staff

Summary

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

Ingredients

300 g penne (or other pasta, e.. riatoni)
1 m. Eggplant (s)
150 g tomato (s), peeled (canned if necessary)
4 tablespoon olive oil
2 tablespoon basil, finely chopped
50 g parmesan, pecorino cheese
2 cloves garlic)
1 chilli pepper (s), red
salt and pepper

Instructions

Wash the aubergine, cut into approx. 1 cm cubes, peel the garlic, core and wash the chilli pepper, chop both. Mash the tomatoes with a fork.
Heat the olive oil in a large pan, stir-fry the aubergine until golden brown, season with salt and pepper. Mix in the garlic, chilli pepper and tomatoes and simmer.
Cook the penne in plenty of salted water (salt approx. 20gr per liter) until al dente, drain, drain well and mix with the basil and the augergine / tomato mixture. Sprinkle with parmesan and / or pecorino cheese, decorate with basil leaves if necessary.
Good Appetite!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.