Penne with eggplant and feta

2 servings

40 minutes

Penne with eggplant and feta is a refined dish of Italian cuisine that embodies the harmony of Mediterranean flavors. The light spiciness of garlic, sweetness of tomatoes, and velvety texture of eggplant create a rich and aromatic base for the pasta. Salty feta adds a bright contrast, while fresh basil gives the dish freshness and subtle spice. This dish not only delights the taste buds but is also nutritious, making it perfect for a light dinner or festive gathering. It pairs wonderfully with a glass of white wine that highlights its delicate nuances. Penne with eggplant and feta offers simplicity in preparation, elegance in presentation, and a deep flavor that leaves a pleasant aftertaste and desire for more.

Energy value per serving

• Calories: 713.2
• Proteins: 23.3g
• Fats: 31.4g
• Carbohydrates: 82.2g

Ingredients

• Penne pasta: 200 g
• Tomatoes in their own juice: 100 g
• Feta cheese: 125 g
• Eggplants: 150 g
• Onion: 50 g
• Garlic: 1 clove
• Basil: 10 g
• Sugar: 3 g
• Olive oil: 30 ml

Cooking steps

1. Boil the penne in salted water for 7 minutes, drain the water and save it.

   Required ingredients:

   • Penne pasta: 200 g
   • Sugar: 3 g

2. Cut the eggplant into medium cubes, sprinkle with salt, and let it sit for a few minutes to remove the bitterness.

   Required ingredients:

   • Eggplants: 150 g

3. Clean the onion, crush and peel the garlic, chop the onion and garlic finely; separate the basil leaves from the stem (leave a few leaves for garnish); cut the feta into cubes, moistening the knife with water.

   Required ingredients:

   • Onion: 50 g
   • Garlic: 1 clove
   • Basil: 10 g
   • Feta cheese: 125 g

4. Heat 3 tablespoons of olive oil in a pan, sauté the onion and garlic over medium heat for 2 minutes until translucent.

   Required ingredients:

   • Olive oil: 30 ml

5. Wash the eggplants and dry them with a paper towel; add the eggplants to the pan and fry on high heat for 1 minute, then add tomatoes, sugar, and 0.5 ladles of the water used to cook the pasta. Simmer on low heat for 4 minutes until the eggplants are cooked.

   Required ingredients:

   • Eggplants: 150 g
   • Tomatoes in their own juice: 100 g
   • Sugar: 3 g
   • Penne pasta: 200 g

6. Place the penne, diced feta, and basil leaves in a pan, add 0.5 ladle of the water used to cook the pasta, season with salt and pepper, mix, and heat on medium for 3 minutes.

   Required ingredients:

   • Penne pasta: 200 g
   • Feta cheese: 125 g
   • Basil: 10 g
   • Penne pasta: 200 g

7. Serve the pasta on plates, garnish with basil leaves, and serve.

   Required ingredients:

   • Basil: 10 g