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Penne With Eggplant And Pecorino

Fettuccine.Inn's picture
Ingredients
  Young eggplant 1 1⁄2 Pound, cut in 3/4 inch cubes (680 gram, firm)
  Olive oil 250 Milliliter (1 cup)
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1⁄2 Medium, thinly sliced
  Canned peeled italian tomatoes 415 Milliliter, strained and pulped (1 2/3 cups)
  Salt To Taste
  Freshly ground black pepper To Taste
  Penne/3/4 pound dried penne 1 Pound (450 gram, fresh)
  Chopped fresh basil/30 milliliter fresh parsley 15 Milliliter (1 tablespoon)
  Grated pecorino cheese 125 Milliliter (1/2 cup)
Directions

GETTING READY
1) In a large colander, sprinkle the eggplant with the salt and keep aside for minimum 30 minutes.

MAKING
2) In a large frying pan, fry the eggplant in batches, in the oil, adding more oil, if required, until brown. Remove from pan and keep aside.
3) Saute the garlic lightly for 30 seconds. Stir in the green pepper and saute for another 1 minute.
4) Stir in the tomatoes, season with the salt and pepper to taste and simmer for 10 minutes.
5) Stir in the eggplant and basil, simmer for another 2 minutes. Adjust the seasoning and keep warm.
6) In a pan, cook penne in the boiling salted water, until tender. Drain thoroughly and stir into sauce with the grated pecorino cheese.

SERVING
7) Serve the Penne with Eggplant and Pecorino, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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