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Penne with eggplant

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Ingredients for 2 servings:

  • 350 g Penne Rigate
  • 1 ball/s mozzarella (buffalo mozzarella)
  • 1 eggplant(s)
  • 4 tomatoes
  • 2 cloves garlic
  • olive oil
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta until al dente. Meanwhile, cut the eggplant into fairly small cubes and sauté with the finely chopped garlic in olive oil until tender. Season with salt. Remove the stems and cut the tomatoes into eighths and add them to the eggplant. Sauté briefly over low heat (the tomatoes should release their juices, but not overcook them). Drain the pasta and carefully fold it into the sauce. Add the diced mozzarella and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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