Penne with melanzane and peperoni

Ingredients for 3 servings:

• 300g penne
• 1 can of tomatoes, peeled
• 1 small garlic clove(s), finely chopped
• 1 m.-sized eggplant(s), cut into cubes
• 1 red bell pepper(s), diced
• 3 bratwursts, Italian (Salsicce, alternatively German bratwursts)
• 1 tsp, dried oregano
• olive oil
• n. B. Chili pepper(s), dried or chili powder, as desired
• salt and pepper
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious pasta dish from Apulia/Italy

Squeeze the sausage meat out and fry it with the garlic in hot olive oil. When the meat is cooked through, add the eggplant and bell pepper and stir well. Sauté for about 5 minutes, then puree the peeled tomatoes and add them to the vegetables. Now fill the can again 2/3 full with water and add it as well. Season with salt, pepper, oregano, and the dried chili. Simmer gently with the lid closed for about 20 minutes. Cook the penne al dente according to the package instructions and serve with the sauce. Tip: If you are using German sausages, simply season the sauce with a little ground fennel seed.