2 small eggplants cut into cubes
Salt to taste
3/4 cup olive oil
2 cloves garlic minced
2 cans of tomato paste
1/2 cup toasted pecans
1 small piece of pimiento picado
20 black olives pitted
500g penne pasta
5 liters water
100g crumbled gorgonzola cheese
2 small eggplants cut into cubes
Salt to taste
3/4 cup olive oil
2 cloves garlic minced
2 cans of tomato paste
1/2 cup toasted pecans
1 small piece of pimiento picado
20 black olives pitted
500g penne pasta
5 liters water
100g crumbled gorgonzola cheese
Soak the eggplant in a bowl with water and salt for an hour
Drain and squeeze out excess liquid
Dry on paper towels
In a large skillet, heat the olive oil and sauté the garlic for 3 minutes or until golden brown
Add the eggplant, tomato paste, pecans, pimiento, and olives
Cook for 10 minutes or until the eggplant is tender
If the sauce thickens too much during cooking, add 1/2 cup water to the skillet
While that's happening, cook the pasta in boiling salted water until al dente
Drain, add to the sauce in the skillet and transfer to a serving dish
Sprinkle with crumbled gorgonzola cheese, mix well, and serve.
