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Penne With Eggplant And Squid Sauce

Ingredients
  Salt 1⁄2 Teaspoon
  Eggplant 1 Pound, peeled, cubed
  Onion 1 , chopped
  Garlic cloves 2 Large, chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Cleaned squid 3⁄4 Pound, cut into 1/4-to 1/2-inch rings, tentacles halved or quartered if large
  Tomatoes 14 Ounce, undrained (1 Tin, 398 Milliliter)
  Dry red wine 1⁄2 Cup (8 tbs) (Good Quality)
  Dried thyme 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Minced parsley 1⁄2 Cup (8 tbs) (Plus Another 1/4 Cup For Garnish)
  Tubular pasta 1⁄2 Pound (Such As Penne)
Directions

MAKING
1. Apply salt on the cubed eggplants and keep it undisturbed in strainer for about 20 minutse.
2. Wash them and dry using clean tea towel.
3. Take non corrosive skillet and add oil to it and fry onion, garlic, eggplants in it until the vegetables turn soft and brown.
4. Add squid, tomatoes, dry red wine, thyme, oregano, salt, freshly grounded pepper and minced parsley and cook at low heat for about half an hour until the squid turns soft. Reserve some parsley for garnishing.
5. Cook the pasta in boiling water until they get soft, drain and keep them aside.
6. Take a large heated serving bowl and add sauce and pasta to it. Toss and blend them nicely.

SERVING
7. Serve immediately on heated platter and sprinkle extra pepper and parsley over it if needed.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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