Penne with Eggplants and Feta
Pasta and Pizza • Italian
Description
Penne with Eggplants and Feta
Ingredients
- Penne rigate 5 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Feta cheese 5 oz
- Eggplants 5 oz
- Onion 0 oz
- Garlic 1 clove
- Basil 0 oz
- Sugar 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Boil the penne in salted water for 7 minutes, drain the water and save it.
Step 2
Cut the eggplant into medium cubes, sprinkle with salt, and let it sit for a few minutes to remove bitterness.
Step 3
Peel the onion, crush and peel the garlic, finely chop the onion and garlic; separate the basil leaves from the stem (leave a few leaves for garnish); cut the feta into cubes, moistening the knife with water.
Step 4
Heat 3 tablespoons of olive oil in a pan, sauté the onion and garlic over medium heat for 2 minutes until translucent.
Step 5
Rinse the eggplants and dry them with a paper towel; add the eggplants to the pan, fry over high heat for 1 minute, add the tomatoes, sugar, and 0.5 ladles of the water in which the pasta was cooked, simmer on low heat for 4 minutes until the eggplants are cooked.
Step 6
Add the penne, cubed feta, basil leaves, and 0.5 ladles of the pasta cooking water to the pan, season with salt and pepper, mix, and heat over medium heat for 3 minutes.
Step 7
Serve the pasta on plates, garnish with basil leaves, and enjoy.
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