Penne arrabbiata with eggplant

Name: penne arrabbiata with eggplant
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines; 8 el olive oil; 2 toes garlic in wafer thin slices; 300 g penne pasta, bag 500 g; 1 Red pepper cleaned up; 1 onion very finely shredded; 2 packages tomato cubes a 390 g; 1 tray basil (15 g), leaves in pieces torn

A tasty Italian recipe. The vegetarian main course contains the following ingredients: aubergines, olive oil, garlic (in wafer thin slices), penne (pasta, bag 500 g), red pepper (cleaned), onion (very finely chopped), tomato cubes (a 390 g), basil ( (15 g) and leaves torn into pieces).

Ingredients

Kitchen Stuff

grill pan

Directions

Cut the aubergines lengthwise into slices of 1/2 cm thick. Heat the grill pan and grill the eggplant slices in portions for 4 minutes. Turn halfway. Place the slices in a low dish and sprinkle with salt and pepper. Heat 6 tbsp oil with half of the garlic for 3 min on low heat. Pour the oil over the grilled eggplant and let stand for 15 minutes.
In the meantime, cook the pasta al dente according to the instructions on the package. Cut the flesh of the red pepper into strips. Heat the rest of the oil in a frying pan and fry the onion, red pepper and remaining garlic for 3 minutes. Add the tomatoes and heat for another 2 minutes.
Scoop the pasta through the sauce. Season with salt and pepper. Divide the pasta over 4 deep plates and scoop the aubergine on it. Sprinkle with the basil. Tasty with Parmesan cheese.