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Penne With Zucchini And Eggplant

Italian.Chef's picture
Ingredients
  Penne pasta 3⁄4 Pound
  Eggplant 8 Ounce
  Zucchini 7 Ounce
  Ripe tomato 1 Large
  Olive oil 5 Tablespoon
  Crushed garlic 1 Clove (5 gm)
  Chopped basil leaves/1 teaspoon dry 6
  Pepper To Taste
  Mozzarella 5 Ounce, cut into small cubes (If Possible, Smoked Cheese Tastes Best)
Directions

Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Meanwhile, prepare sauce.
Cut into sticks.Cut into strips (preferably, remove seeds and skin).
Saute until garlic becomes golden.
Add eggplant and zucchini and cook approx 3 minutes.
Add tomato strips.
Add and continue to cook for another 2-4 minutes.
Add cooked penne to sauce and mix well.Add and saute until cheese begins to melt.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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