Penne Alla Melanzani

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4 small eggplant
2 pounds fresh plum tomatoes
fresh basil, chopped
6 cloves garlic
olive oil
pecarino cheese
hot pepper
butter
1 1/2 tablespoons salt

Wash eggplant and dice into cubes.

Heat oil in skillet, put in eggplant and sprinkle with salt; sauté until soft. Set eggplant aside. Boil tomatoes in water (about 3 minutes) and remove skin.

Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer.

Bring a large pan of water to boil with salt. Cook penne until al dente. Drain pasta, add sauce, and garnish with grated cheese and basil.



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