Name: Penne con melanzane (Penne with eggplant)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 medium-sized eggplants (aubergines); 3 garlic cloves, peeled and finely chopped; 3 tablespoons olive oil; a small handful of chopped parsley; about 120 g (1¼ cups) freshly grated Parmesan cheese, to serve; a few basil leaves, roughly torn; light olive oil for frying; 1 kg (2 lb 4 oz) fresh, ripe tomatoes, skinned and roughly chopped; 500 g (1 lb 2 oz) penne pasta

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

In the summer months eggplants are very popular prepared in a variety of ways — baked, roasted, marinated in olive oil, grilled, fried — and especially in a sauce for pasta.

You could also add a few cubes of mozzarella cheese and some baby capers to this dish at the last moment.

Ingredients

2 medium-sized eggplants (aubergines)
3 tablespoons olive oil
3 garlic

Method

Slice the eggplants into thin rounds. Sprinkle with salt and leave in a colander, in the sink, for about 30 minutes to let the bitter juices drain away.

Heat the 3 tablespoons of olive oil in a saucepan and add the garlic and a little of the chopped parsley. When you begin to smell the garli