Penne arrabbiata with eggplant

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.