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Penne with eggplant and parmesan

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Ingredients for 3 servings:

  • 2 eggplant(s)
  • 2 garlic cloves
  • some olive oil for frying
  • 250g penne
  • 100 g Parmesan, grated
  • 200 g pesto, red
  • 2 tbsp tomato paste
  • some basil
  • salt and pepper
  • n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the penne according to the package instructions, then drain. Chop the eggplant. Finely chop the garlic cloves. Chop the basil. Heat olive oil in a pan. Sauté the eggplant. Add the garlic. Mix the vegetables with the red pesto and tomato paste. Add a little water. Season with salt and pepper. Then stir in the Parmesan cheese and basil.

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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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