Ingredients
– 250 g penne pasta
– 2 medium eggplants
– 2 tablespoons olive oil
– 2 cloves garlic
– 400 g canned tomatoes
– 1 teaspoon salt
– 1 teaspoon pepper
– 1 teaspoon dried oregano
– 100 g ricotta cheese
– Fresh basil leaves
Method
1. Begin by cooking the penne pasta. Boil a large pot of water, add salt, then cook pasta according to package instructions until al dente. Drain and set aside.
2. While pasta is cooking, cut the eggplants into cubes. Heat olive oil in a large pan over medium heat. Sauté eggplant until golden and tender, stirring occasionally for about 10 minutes.
3. Chop garlic and add it to the pan. Cook for 1-2 minutes until fragrant. Then, pour in the canned tomatoes. Stir everything together and season with salt, pepper, and oregano.
4. Let the mixture simmer for about 10 minutes. Combine the cooked pasta with the eggplant sauce, mixing well.
5. Serve each portion with a dollop of ricotta cheese and a few fresh basil leaves on top.
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