1 medium red bell pepper (130g), cut into slices 1cm thick
2 medium eggplants (600g), cut into cubes 1cm
250g penne pasta
1 medium onion (100g) finely chopped
1 garlic clove finely chopped
1/3 cup olive oil (80ml)
1/2 cup water (120ml)
1/2 teaspoon salt
a pinch of black pepper
1/2 teaspoon red pepper flakes
1 medium red bell pepper (130g), cut into slices 1cm thick
2 medium eggplants (600g), cut into cubes 1cm
250g penne pasta
1 medium onion (100g) finely chopped
1 garlic clove finely chopped
1/3 cup olive oil (80ml)
1/2 cup water (120ml)
1/2 teaspoon salt
a pinch of black pepper
1/2 teaspoon red pepper flakes
In a large bowl, place the bell pepper, cover with 3 cups of water and let it soak for about 30 minutes
In another large bowl, place the eggplant, cover with 4 cups of water, add 1 tablespoon of salt and let it soak for about 30 minutes
Drain the bell pepper and reserve
Drain the eggplant, rinse under cold running water and dry with paper towels. Reserve
In a large pot, bring 3 liters of water to a boil
Add 1 tablespoon of salt when boiling
Add the pasta in batches and cook until al dente (about 15 minutes)
Meanwhile, in a medium pan, sauté the onion and garlic in olive oil, stirring occasionally with a wooden spoon, until the onion is soft (about 3 minutes)
Add the reserved bell pepper and eggplant, pour in some water, season with salt and both types of pepper
Cover the pan and cook, stirring occasionally, until the eggplant is tender (about 15 minutes)
Remove from heat
Drain the pasta, transfer to a bowl and add the sauce
Mix delicately and serve
320 calories per serving
Note: This dish should not be served with grated cheese
Wine recommendation: medium-bodied white wine like Norton Sauvignon Blanc 98 (Argentine) at $12 or red wine like Bardolino Fraterna Portalupi 97 (Italian) at R$15.80
