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Pasta with eggplant




Source of Recipe


The Sopranos


List of Ingredients




400 grams of penne or spaghetti
2 eggplants
1/2 onion finely chopped (optional)
1 1/2 tins of chopped tomatoes
vegetable cooking oil
Extra Virgin olive oil
salt
cayenne pepper


Recipe



Wash the eggplants, cut into 1 cm thick slices, then into 1 cm strips and then dice the strips. Heat the vegetable oil in a large frying pan and when it's hot enough fry the diced eggplant for 15 minutes. When the eggplant is golden, take it out of the pan and place it on some sheets of absorbent paper to eliminate excess oil. Chop the onion finely. Fry it lightly in some extravirgin olive oil. When the onion is golden, add the diced eggplant and the chopped tomatoes. Mix and season with salt and cayenne pepper. If you don't like onions, place the fried diced eggplant directly in a non-stick frying pan, without using oil if you prefer, and add the tomatoes immediately. Add half a glass of water. Cook the ingredients for about 15 minutes. Pour this sauce onto the pasta which you will already have cooked 'al dente'.

Serves 4.