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
Print Recipe
Pin Recipe Instructions
- 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).
- Drain the pasta, carefully fold into the sauce. Add the diced mozzarella and serve immediately.
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