Penne and eggplant
Instructions
Wash and dice the eggplant, season with salt and let sit for 15 minutes in a colander; drain and squeeze.
In a Pan fry the onions in the oil, add the crumbled sausage and well browned, stirring with a wooden spoon.
Join the aubergines and, after a few minutes, sliced tomatoes, basil, salt and pepper and cook the sauce for 30 minutes.
Boil the pasta, drain and dress with the sauce.
Ingredients and dosing for 4 persons
- 300 g of type pasta penne
- 300 g of eggplant
- 1 cipollina
- Olive oil extra virgin
- 150 g of sausage
- White wine
- Basil
- 500 g of tomatoes
- Salt
- Pepper