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
Print Recipe
Pin Recipe 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!
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