360 g of eggplant, sliced into 2.5 cm thick pieces
4 tablespoons of olive oil
1 and 1/2 tablespoons of white wine vinegar
330 g of short macaroni type penne pasta
2 cloves of garlic, mashed
1 pinch of red pepper flakes
1/4 cup of small fresh parsley leaves
1/4 cup of chopped fresh basil
2/3 cup of grated Parmesan cheese
2 tablespoons of toasted pine nuts
360 g of eggplant, sliced into 2.5 cm thick pieces
4 tablespoons of olive oil
1 and 1/2 tablespoons of white wine vinegar
330 g of short macaroni type penne pasta
2 cloves of garlic, mashed
1 pinch of red pepper flakes
1/4 cup of small fresh parsley leaves
1/4 cup of chopped fresh basil
2/3 cup of grated Parmesan cheese
2 tablespoons of toasted pine nuts
Place the eggplant in a baking dish and brush with 2 tablespoons of olive oil
Season with salt and bake in a preheated oven at 250°C for 40 minutes, stirring occasionally until golden brown
Let it cool down, then drizzle with an additional 1/2 tablespoon of olive oil
Set aside in a warm place
Cook the pasta in boiling water with salt until al dente, then drain
Heat 1 and 1/2 tablespoons of olive oil in a large skillet over low heat
Add the garlic and red pepper flakes and fry for 1 minute
Add the pasta, herbs, and remaining cheese; mix well to coat the pasta evenly
Transfer to a serving bowl and sprinkle with pine nuts and additional parsley; serve immediately
