Pennette with eggplant
Instructions
Take a skillet (maybe with tall) and put to fry in oil with garlic cut into small pieces.
Soon after (hold down fire) we put the Eggplant cut into cubes (typically the innermost part of the Eggplant is discarded).
Cook for about 5 minutes, turning often.
Then take a can of diced tomatoes (tomatoes) and pour into the pan.
Add the salt.
Put a nice lid and continue to cook for about 20 minutes (tested the eggplants with a fork, should be cooked, but not spappolarsi (everything on low heat).
Meanwhile do the pennette and then drain while still al dente.
Put all in a pan and add the diced mozzarella with Parmesan.
Mix everything together and cook for another 5 minutes while continuing to mix until the dough is cooked completely.
Ingredients and dosing for 4 persons
- 3 eggplant
- 700 g of type pasta pennette
- 1 mozzarella
- 150 g of parmigiano
- 3 cloves of garlic
- Olive oil
- 250 g of tomato pulp