Pennette with Eggplant

Pennette alle Melanzane

1-1/2 pounds tomatoes, peeled
3 eggplants
1 pound penne
salted ricotta cheese (available from Italian delicatessens), grated
1 bunch basil, finely chopped
2 cloves garlic minced
olive oil
freshly ground pepper

Once you have assembled the ingredients above, wash and cut the eggplants into slices. Salt them and leave them for about 1 hour to drain their juice. Then, heat the olive oil, sauté the garlic until it starts to gently brown. Let it simmer GENTLY for 15 minutes. Boil the pasta until al dente. Meanwhile, pat dry the eggplants and fry them in the hot olive oil. Drain the pasta and mix it with the tomatoes, eggplants and basil. Add the grated ricotta. Mix well and serve immediately with freshly ground pepper to taste.

Serves: 4

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