Eggplant and pasta basket
Instructions
Wash the eggplants, cut into slices and place them on a cutting board, covered with salt to lose the bitter liquid.
Meanwhile prepare a tomato sauce take garlic and chopped onion in olive oil, then add the tomatoes.
Cook 20 minutes, add salt and pepper and add oregano.
While the sauce cooks, in a pan with hot oil, FRY half of the Eggplant slices after being thoroughly dried.
Boil the mezze penne al dente, drain and season with the tomato sauce and the fried eggplant.
With the remaining raw eggplant, a lined baking dish, fill it with pasta and put it in a hot oven at 180 degrees for 20 minutes.
Put the ' basket ' on a serving dish and serve.
Ingredients and dosing for 4 persons
- 400 g of type mezze penne pasta
- 3 eggplant
- Peeled tomatoes
- Oregano
- 1 clove of garlic
- 1/2 onion
- Sweet pecorino cheese
- Olive oil
- Pepper
- Salt