2 pounds penne pasta (330g)
3/4 cup olive oil
1 1/2 cups red wine vinegar
1 large eggplant, peeled and sliced into 2.5 cm thick rounds
To taste: Salt
Mozzarella cheese shreds
1/4 cup fresh spinach leaves
2/3 cup pasta sauce
1/4 cup toasted pine nuts
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 pounds penne pasta (330g)
3/4 cup olive oil
1 1/2 cups red wine vinegar
1 large eggplant, peeled and sliced into 2.5 cm thick rounds
To taste: Salt
Mozzarella cheese shreds
1/4 cup fresh spinach leaves
2/3 cup pasta sauce
1/4 cup toasted pine nuts
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Bake the oven to high temperature
Poke holes in the eggplant and brush with 2 tablespoons of olive oil
Season with salt and roast for 40 minutes or until golden brown
Remove from the oven and drizzle with remaining olive oil and red wine vinegar. Reserve
Bring a large pot of salted water to a boil
Add 1 tablespoon of salt and cook pasta according to package instructions. Reserve
Melt butter in a skillet over low heat
Add minced garlic and crushed red pepper flakes
Cook for 1 minute
Add cooked pasta, fresh spinach leaves, and pasta sauce
Mix well
Remove from the heat
Combine cooked eggplant, reserved mozzarella cheese shreds, and toasted pine nuts
Transfer to a serving dish and top with remaining pasta sauce and mozzarella cheese shreds
Serve immediately.
