Total Time: 30 minutes
Ingredients for 4 people:
- 3/4 pound penne
- 3/4 cup olive oil
- 2 cloves of garlic
- 2 small eggplants cut in cubes (12 ounces)
- 4 San Marzano Tomatoes chopped
- 1/2 cup grated parmesan
- 8 ounces mozzarella cut in small cubes
- 10 basil leaves (tear in pieces by hand)
- salt and pepper
Using a pan large and deep enough to toss the pasta later, put oil and garlic to brown lightly, then discard it. At medium-high heat add eggplants and brown, about 5-7 minutes. Add tomatoes with their juice and some water if necessary, salt, pepper and cook at low heat about 10 minutes more.
At medium heat pour the cooked, drained penne into the pan with the sauce and mix well adding parmesan, mozzarella cubes and shredded basil by hand. If sauce too dry add some water reserved from pasta. Turn heat off and serve.
Note: eggplants are spongy and will absorb oil quickly, but if saturated, no need to add extra oil. Mix pasta quickly and thoroughly until mozzarella will partially melt.
If you like, use hot red pepper instead.
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