Penne Alla Melanzani recipe

• eggplant ( 4 small Italian)
• fresh plum tomatoes ( 2 lbs)
• fresh basil ( chopped)
• garlic ( 6 cloves)
• olive oil
• pecarino cheese
• hot pepper
• butter
• salt ( 1 1/2 tbsp)

Wash eggplant and dice into cubes. Heat oil in skillet, put in eggplant and sprinkle with salt; saute until soft. Set eggplant aside. Boil tomatoes in water ( about 3 min.) and remove skin. Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer. Bring a large pan of water to boil with salt. Cook penne until al dente. Drain pasta, add sauce, and garnish with grated cheese and basil.

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