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.
1
To make the sauce, sauté onion, garlic, olives, eggplant, and cherry in olive oil. Fry for 4 minutes.
- Garlic: 5 g
- Shallot: 5 g
- Olive oil: 20 ml
- Green olives: 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.
- 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.
- Penne rigate: 80 g
- Scamorza cheese: 20 g
4
Place on a plate and garnish with basil and grated Parmesan.
- Basil: 2 g
- Parmesan (Parmigiano Reggiano): 20 g
