Shelly's Recipe

PENNE ALLA MELANZANI

Category: Noodles / Pasta

4 small eggplant, diced into cubes
2 lbs fresh plum tomatoes
2 lb fresh basil
6 cloves garlic
Olive oil
Pecorino cheese
Hot pepper
Butter
1 1/2 tbsp salt
1 lb dried penne, cooked al dente

While pasta is cooking, heat oil in a skillet and sauté eggplant and seasoned with salt until soft. Set eggplant aside.

Boil tomatoes in water, about 3 minutes, and remove skin. Chop and brown garlic in olive oil butter mixture. Add tomatoes, chopped basil, hot pepper and cook several minutes. Add eggplant to sauce and simmer. Drain pasta, add sauce and garnish with grated cheese and basil.