Penne alla Norma
Serves 6 People
Ingredients:
- 10 oz (300 g) Penne
- 1/2 lb Eggplant
- 5 oz pressed Ricotta, or diced Mozzarella
- 12 oz (398 ml) canned Tomatoes
- 3 to 4 tbsp Onion
- 1 tbsp Extra Virgin Olive Oil
- 5 fresh Basil leaves
- 1 clove Garlic
- Salt and Pepper to taste
Method:
- Cut the eggplant into cubes and lightly salt
- Leave the eggplant until the excess water is drawn out
- Add oil to a frying pan and gently saute the onion and garlic
- Add the eggplant and tomato and cook for 15 to 20 minutes
- Season to taste with salt and pepper
- Meanwhile, cook the penne in salted boiling water until al dente
- Drain the penne and toss in the sauce
- Top with fresh basil and grated pressed ricotta or diced mozzarella