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.
1
Boil the penne in salted water for 7 minutes, drain the water and save it.
- Penne: 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.
- Eggplant: 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.
- 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.
- 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.
- Eggplant: 150 g
- Tomatoes in their own juice: 100 g
- Sugar: 3 g
- Penne: 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.
- Penne: 200 g
- Feta cheese: 125 g
- Basil: 10 g
- Penne: 200 g
7
Serve the pasta on plates, garnish with basil leaves, and serve.
- Basil: 10 g
