Penne with Tomato, Eggplant & Ricotta

Name: Penne with Tomato, Eggplant & Ricotta
Yield: Serves 4
Ingredients: 2 tablespoons chopped parsley; 400 g(14 oz) tinned diced tomatoes, or 400 ml(14 fl oz) tomato passata; 350 g(12 oz) penne; 50 g(1¾ oz) salted mature ricotta or parmesan cheese, finely grated; 4 tablespoons olive oil; 150 g(5½ oz) small eggplant (aubergine); 1 large garlic clove, peeled and squashed a bit

Preparation info

Serves
4

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This has just a dash of eggplant (aubergine) but you could add more if you like. A nice, mild and still very Italian pasta.

Ingredients

150 g(5½ oz) small eggplant (aubergine)
4 tablespoons

Starter
Side dish
Main course
Vegetarian

Method

Cut the eggplant into slices about 5 mm(¼ inch) thick and 2–3 cm(about 1<