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Pasta Recipe with Eggplant and Tomatoes

  • Eggplant - 650 Grams
  • Large bulb - 1 piece
  • Cherry Tomatoes - 4 Cups
  • Salt and ground pepper - - To taste
  • Olive oil - 1/4 cup
  • Pasta Penne or other tubular pasta - 330 Grams
  • Sliced ​​olives without seeds - 1/4 Cup
  • Finely grated Parmesan cheese - 1/2 cup

Preheat the oven to 220 degrees. In a medium frying pan mix eggplants, onions, tomatoes, 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper and butter, mix. Bake until ready, stirring in the middle of frying, about 30 minutes. Meanwhile boil the pasta in a large saucepan with boiling salted water, according to the instructions on the package. Lay aside 1/2 the remaining liquid after cooking. Drain the water and return the pasta back to the pan. Add to the pasta fried eggplant mixture, olives and parmesan. Stir, add 1/4 to 1/2 cup of reserved fluid, if necessary. Serve the pasta immediately, sprinkle them with cheese.

Servings: 6

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