Penne con melanzane

Penne with eggplant

Preparation info

  • Serves


    • Difficulty


Appears in


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.


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


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