Ingredients
8 oz penne
3 tablespoons olive oil
2 cloves garlic, minced
2 cups eggplant pulp cut into cubes
1 can (400 g) of crushed tomatoes
1 teaspoon salt
1 pinch black pepper
1 tablespoon dried oregano
To sprinkle
Parmesan cheese, grated
Ingredients
8 oz penne
3 tablespoons olive oil
2 cloves garlic, minced
2 cups eggplant pulp cut into cubes
1 can (400 g) of crushed tomatoes
1 teaspoon salt
1 pinch black pepper
1 tablespoon dried oregano
To sprinkle
Parmesan cheese, grated
Preparation
1
Bring 3 liters of water to a boil with 1 tablespoon of salt
Cook the penne until al dente
Drain and reserve
2
Heat the olive oil in a pan over medium heat
Sauté the garlic until golden
Add the eggplant pulp and cook for 5 minutes
Add the crushed tomatoes, salt, black pepper, and dried oregano
Simmer for an additional 10 minutes or until the sauce thickens
Remove from heat and pour over the pasta
Sprinkle with Parmesan cheese and serve.
