Penne with cherry tomatoes and fried eggplant

Easy and quick pasta with penne that vegetarians and non-vegetarians will love...

Materials:

One pack of penne
Four eggplants in thick frames
250g cherry tomatoes cut in half
One chilli pepper, chopped
1 tsp. extra virgin olive oil
fresh basil leaves
Extra virgin olive oil for frying
salt, pepper

Procedure

Step 1

Boil the penne according to package directions and drain.

Step 2

Salt the eggplants. Heat the extra virgin olive oil in a wide pan and fry the eggplants. Transfer them to a plate lined with absorbent kitchen paper to drain the oil.

Step 3

Clean the pan, add 1 tsp. of extra virgin olive oil, chilli and cherry tomatoes. Add salt and sauté them lightly for 1 minute.

Step 4

Add the penne and eggplant, mix, and finally add the basil. Serve with freshly ground pepper and, if you like, sprinkle with the cheese of your choice.

See the video:

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