Penne with baked eggplant

1 serving

60 minutes

Penne with roasted eggplants is a true Italian gastronomic art. Inspired by Mediterranean traditions, the dish combines tender roasted eggplants, juicy tomatoes, and tangy olives to create a rich and deeply aromatic sauce. Light notes of garlic and shallots add a spicy warmth to the composition, while chicken broth makes the flavor even more harmonious. Italian cheeses – scamorza and parmesan – add a creamy texture and a hint of sharpness. Penne rigate holds the sauce beautifully, making each forkful filled with a wealth of flavors. This dish delights gourmets and is perfect for both cozy family dinners and festive gatherings. Garnished with fresh basil and herbs, it becomes a true elegant classic of Italian cuisine.

Energy value per serving

• Calories: 662.2
• Proteins: 24g
• Fats: 33.2g
• Carbohydrates: 67.4g

Ingredients

• Penne Rigate: 80 g
• Garlic: 5 g
• Shallots: 5 g
• Olive oil: 20 ml
• Olive: 15 g
• Tomatoes in their own juice: 100 g
• Cherry tomatoes: 15 g
• Basil: 2 g
• Parsley: 2 g
• Green onions: 2 g
• Salt: to taste
• Ground black pepper: to taste
• Chicken broth: 100 ml
• Scamorza cheese: 20 g
• Parmesan cheese: 20 g

Cooking steps

1. To make the sauce, sauté onion, garlic, olives, eggplant, and cherry in olive oil. Fry for 4 minutes.

   Required ingredients:

   • Garlic: 5 g
   • Shallots: 5 g
   • Olive oil: 20 ml
   • Olive: 15 g
   • Tomatoes in their own juice: 100 g
   • Cherry tomatoes: 15 g

2. Add blended tomatoes in their own juice and chicken broth. Cook for 3 minutes.

   Required ingredients:

   • Tomatoes in their own juice: 100 g
   • Chicken broth: 100 ml

3. Add the cooked pasta to the prepared sauce, then cook for another 3 minutes and sprinkle with scamorza cheese.

   Required ingredients:

   • Penne Rigate: 80 g
   • Scamorza cheese: 20 g

4. Place on a plate and garnish with basil and grated Parmesan.

   Required ingredients:

   • Basil: 2 g
   • Parmesan cheese: 20 g