A quick and filling summer dish! Simply perfect!
Serves: 4-5 Preparation time: 20′ Cook in: 40′ Ready in: 60′
500g penne pasta
250gr anthotiro cheese or other fresh white cheese, crumbled
1 cup fresh basil leaves
oil for frying
For the sauce
2 large eggplants, diced
1 kg ripe tomatoes, peeled, grated
1 large onion, finely chopped
1 cup extra-virgin olive oil
1 tbsp red wine vinegar
2 bay leaves
1 tsp dried oregano
1 tbsp sugar
salt, black pepper freshly ground
Toss eggplants with a generous amount of salt and place it in a colander over a bowl. Let sit for at least an hour. When you’re ready to cook, rinse eggplants under cold water to remove the excess salt. Then press eggplants between paper towels to extract as much liquid as possible.
In a large pan heat oil and fry eggplants until nicely colored. Rest on kitchen paper.
For the sauce: In a large pan heat oil over medium heat. Add onion and gently cook, for 3-5 minutes or until lightly golden. Stir in tomatoes and bring to a boil. Add bay leaves, oregano, sugar, vinegar and season well with salt and pepper.
When sauce starts to boil add eggplants and simmer for 20 minutes until sauce thickens. Discard bay leaves.
Meanwhile, cook pasta according to packet instructions (al dente) for 7-8 minutes. Drain well, then toss in the empty pan with half the sauce. In the remaining sauce add all crumbled cheese and stir.
Divide penne in plates pouring over with the rest of the sauce and garnishing with fresh basil leaves.
Photo George Drakopoulos – Food styling Tina Webb