Penne with Eggplant, Tomatoes and Basil

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Good Appetite!