A simple but stunning dish, full of cheese and basil flavours – the pasta is sealed in baking parchment and makes this dish the perfect summer bake.
Serves: 5 Prep. time: 30′ Cooks in: 20′ Ready in: 60′
500 g penne pasta
extra-virgin olive oil
2 garlic cloves, finely chopped
400 g tinned tomatoes, chopped
15 cherry tomatoes
1 tsp sugar
2 medium purple eggplants, diced
1 bunch fresh basil leaves
¾ cup Parmesan, grated
2 balls white mozzarella, torn
salt, black pepper
Preheat oven at 200ºC/fan and cook pasta reducing cooking time in half. Drain well.
In a large frying pan heat 3 tbsp oil on medium heat and cook tinned tomatoes, garlic, sugar and a pinch of salt for 10′. Stir in cherry tomatoes. Add basil, stir and remove pan from heat.
In a large pan heat 4 tbsp oil and fry eggplants until nicely colored on all sides. Rest on kitchen paper and season with a little salt.
Line a baking dish with lid with double baking parchment allowing the edges to overhang. Toss penne, eggplant, cheese and sauce and season with salt and pepper. Toss again and seal making a packet. Cover your baking dish with lid and bake for 20′. Serve warm.
Και η συνταγή στα ελληνικά: Πέννες με μελιτζάνες και μοτσαρέλα στο χαρτί