Ingredients
320gms���������������� Italian Penne
400gms���������������� Aubergines
200gms���������������� Diced Canned Tomatoes
150gms���������������� Fresh Ricotta
2 pcs � � � � � � � � � � Garlic Cloves
To taste���������������� Basil Leaves
To taste���������������� Extra Virgin Olive Oil
To taste��������������� Salt and Pepper
Method
- Pan fry the aubergines with extra virgin olive oil.
- In a large pot bring to boil salted water.
- Cut the aubergines in cubes and lightly saut� them in oil, salt and the two garlic cloves.
- Once they soften add tomatoes and let it simmer
- Add the penne into the boiling water and cook it as indicated on the package.
- Drain the pasta and throw it in the sauce pan, together with the basil.
- Remove the garlic cloves and plate it.
- Add a dollop of ricotta and serve.
