- Total Time: 1 hour
- Yield: 6-8 1x
- 1 pound penne (or other tubular pasta)
- 2 medium eggplants, cut into cubes
- 12 ounces ricotta
- 1 medium ball (12 ounces) mozzarella
- 4–6 cups tomato sauce
- Olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- Parmigiano-Reggiano, grated
For the Sauce:
- 1 28+ ounce can peeled Italian tomatoes, puréed
- 1/2 cup olive oil
- 1 onion, chopped
- 4–6 basil leaves
- 1 teaspoon salt
- 1 teaspoon pepper
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Start to prepare the sauce:
- In a large skillet, heat the olive oil and sauté the onion until golden. Add the tomatoes, basil, salt, and pepper. Cook on low heat, uncovered for about 20-30 minutes until slightly reduced.
- Meanwhile, in another a skillet, heat some olive oil. Add the eggplant. Sauté until lightly golden. Remove to paper towel.
Prepare the ricotta mixture:
- In a large bowl, combine the ricotta, 2 tablespoons of Parmigiano, salt and pepper. Cut the mozzarella into pieces and mix into the ricotta mixture.
- Bring a pot of generously salted water to a boil. Cook the pasta for 1/2 of the packages’ recommended time. Drain the pasta and add it to the ricotta mixture. Mix in the tomato sauce and eggplant.
- Add the pasta mixture to the bake pan. Sprinkle with Parmigiano. Bake uncovered at 350 for approximately 30 minutes or until the top is golden brown.
It is their language after all, so in theory they should speak more precisely than we do (and certainly better than the Aussies and other Colonials). Still, I do believe that an elevator should not be referred to as a lift. And that soccer should not be called football. Nor do I believe that cookies are biscuits; they're different. And chips are not called crisps for a reason - and that reason is that french fries should not be confused with potato chips.
Luckily, I was clever enough to survive a recent trip to London, where I visited a mate from Uni (college friend) in his flat (apartment). We raided the larder (pantry), only to find aubergine (eggplant) and a can of tom-ah-toes (tomatoes). Luckily, mozzarella, penne, and ricotta are easy for me to understand (not withstanding their butchered pronunciation).
A brilliant meal indeed (delicious).
Enjoy Dindin (Buon Appetito)
2 thoughts on “Penne al Forno con Melanzana (Eggplant)”
I gotta try this! My Sunday Pasta file is filled with Gotta Tries. Guess I’m not trying hard enough to actually get cooking. Grazie, Eduardo for another easy, gorgeous looking – and I bet, tasting – recipe.
grazie! let me know! buona pasqua!