Penne with Eggplant and Tomato Sauce

Name: Penne with Eggplant and Tomato Sauce
Yield: 6
Ingredients: 1/2 pound of eggplant, peeled and cut into 1 cm pieces; 1 medium onion, chopped; 1 garlic clove, minced; 1/2 cup of olive oil; 1 kilogram of small squid, cleaned, cut into rings, and tentacles chopped; 3 large tomatoes, cored, seeded, and chopped; 1/2 teaspoon of oregano; 1 package of penne pasta or other small pasta; 1/3 cup of chopped fresh parsley

1
1/2 pound of eggplant, peeled and cut into 1 cm pieces
2
1 medium onion, chopped
3
1 garlic clove, minced
4
1/2 cup of olive oil
5
1 kilogram of small squid, cleaned, cut into rings, and tentacles chopped
6
3 large tomatoes, cored, seeded, and chopped
7
1/2 teaspoon of oregano
8
1 package of penne pasta or other small pasta
9
1/3 cup of chopped fresh parsley

Ingredients

1
1/2 pound of eggplant, peeled and cut into 1 cm pieces
2
1 medium onion, chopped
3
1 garlic clove, minced
4
1/2 cup of olive oil
5
1 kilogram of small squid, cleaned, cut into rings, and tentacles chopped
6
3 large tomatoes, cored, seeded, and chopped
7
1/2 teaspoon of oregano
8
1 package of penne pasta or other small pasta
9
1/3 cup of chopped fresh parsley

Directions

1
In a pan, sauté the eggplant, onion, and garlic in olive oil, stirring until they collapse
2
Add the squid, tomatoes, oregano, and let it simmer
3
Season with salt and black pepper to taste
4
Lower heat and cook for 5 minutes
5
Cook the pasta in boiling water until al dente
6
Drain and mix with the sauce
7
Sprinkle with parsley
8
Serves 6.