Pasta with squid and eggplant

Ingredients for 4 servings:

• 300 g pasta, e.g. penne
• 300 g squid(s) or squid tubes (quality U5 or U10)
• 1 eggplant(s)
• 1 can tomato(s), chopped (400 g)
• 1 jar white wine
• 2 cloves garlic
• 1 pinch(s) of oregano
• 3 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Penne rigate with sauce of seppie and melanzane

Clean whole squid. To do this, remove the head and entrails from the fish casing. Cut off the tentacles and cut into 2 cm pieces. Remove the head and entrails. Wash the fish casing thoroughly. Cut the fish casings or ready-made squid tubes into thin strips. Finely chop 2 cloves of garlic. Cut the eggplant, skin on, into 1 cm cubes. Add 3 tablespoons of olive oil to a pan and sauté the garlic until translucent. Add the squid and fry briefly. Deglaze with 1 glass of white wine. Add the eggplant and tomatoes, season with a pinch of oregano, salt and pepper, and simmer covered over low heat. Meanwhile, cook the pasta until al dente. Drain, mix with the tomato sauce, and serve. Tip: The cooking time for the pasta sauce varies depending on the quality of the squid. Small squid need 15 minutes. Large ones need to be cooked for up to 3 hours. Variation: Sauté 1 chopped chili pepper with the garlic.