Pasta with Eggplant and Sun-Dried Tomatoes
Pasta and Pizza • Italian
Description
Pasta with eggplant and sun-dried tomatoes
Ingredients
- Penne rigate 10 oz
- Eggplants 1 piece
- Marinated cherries 15 pieces
- Garlic 3 cloves
- Mild Chili Spice ½ piece
- Olive Oil 5 fl oz
- Fresh basil leaves 10 pieces
- Sun-Dried Tomatoes 5 pieces
Step-by-Step Guide
Step 1
Cook the pasta until al dente.
Step 2
Slice 1 large eggplant into thin rounds, sprinkle with salt, and let sit for 20 minutes. Rinse off the salt, then cut each round into 4 pieces. Fry in a large amount of olive oil until golden brown.
Step 3
Add halved cherry tomatoes, thinly sliced garlic, chili pepper, sun-dried tomatoes, and basil leaves to the eggplant. Cook over medium heat for a couple of minutes. Add salt to taste.
Step 4
Mix the pasta with the sauce.
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