3 medium eggplants, peeled and cut into cubes
4 tablespoons olive oil
2 cloves garlic, minced
2 green peppers, minced
5 tomatoes, peeled and seeded, minced
2 tablespoons tomato extract
1 small cup natural yogurt
salt and black pepper
500g macaroni type penne, cooked
Parmesan cheese, grated
3 medium eggplants, peeled and cut into cubes
4 tablespoons olive oil
2 cloves garlic, minced
2 green peppers, minced
5 tomatoes, peeled and seeded, minced
2 tablespoons tomato extract
1 small cup natural yogurt
salt and black pepper
500g macaroni type penne, cooked
Parmesan cheese, grated
Cook the eggplants in boiling water until slightly tender
Drain and reserve
Heat the olive oil
Saute the garlic and green peppers for a few minutes
Add the tomatoes and tomato extract, cooking for 3 minutes
Add the yogurt and season with salt and black pepper to taste
Heat well, combine the eggplants, mix well, and remove from heat
In a bowl, combine the macaroni with the eggplant mixture
Serve immediately, accompanied by grated Parmesan cheese
Serves 6.
