Penne with Eggplant and Sauce



500g penne

1 onion sliced

2 cloves garlic

1 red bell pepper diced

2 eggplant diced

2 tablespoons tomato paste

1/2 cup white wine

400 ml sliced tomato

4 tablespoons olive oil

Salt and freshly ground pepper

Grated Parmesan cheese for serving


Cook penne in plenty of salted water for 10′-11′  until  al dente.

Wash the eggplants, cut into cubes, season with salt and sauté with olive oil on a nonstick skillet for 3′-4′ until soft.  Then remove with a slotted spoon on absorbent paper to drain.

Add the remaining olive oil in a pan and sauté the onions and peppers for 3′-4′ until tender. Add garlic, wait until exudes the flavor and add the tomato paste. Then add the wine and when the alcohol  evaporates, add tomatoes and eggplants. Wait until boil, turn down the heat, and cook the sauce. Remove the penne with a slotted spoon into the pan and mix well with the sauce. Season with salt and freshly ground pepper. Serve with grated Parmesan cheese.

Bon Appetit!

Penne with eggplant and sauce


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