Penne with aubergines parmigiana style

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Penne with aubergines parmigiana style

Penne with aubergines parmigiana style



Penne with aubergines parmigiana style
Penne with aubergines parmigiana style
Ingredients
Number of people
-
4
+

500 g of penne rigate (or, even better, of mezze penne)

2 eggplants

Extra virgin olive oil

4 cloves of garlic

500 g canned peeled tomato

Basil

Grated parmesan cheese at will....



Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Wash the aubergines and cut them into small cubes (0.5 cm side by side). In a large frying pan, heat a few spoonfuls of oil. Crush the garlic cloves and brown them for a few moments. Pour the eggplant cubes (on which you can still pour a generous dash of oil because they absorb a lot of oil) and brown them by stirring them for about ten minutes (the cubes must be well browned and soft to the touch).
Step 2
Pour the peeled tomatoes over the aubergines, season with salt and pepper, and cook, stirring for another 10 minutes. Wash the basil leaves, slice them and add them to the sauce at the end of cooking.
Step 3
Drain the pasta and pour it into the pan containing the sauce, sauté over high heat for a good minute. To sprinkle with parmesan cheese when served.... ( A heavier variant: sauté everything with mozzarella cubes)
I add my grain of salt





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