Put the pasta to boil with a splash of olive oil and a pinch of salt approximately for about 8 minutes (depending on the chosen pasta) Meanwhile the eggplant is chopping, cutting it to dice, with skin included.
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| Ingredients to make penne to the norm: |
| 400 grams of paste to choose from (preferably penne) 3 small eggplants 1 carrot 2 stags 220 grams of homemade tomato stirfrito 1 clove of garlic 1 splash of olive oil 1 pinch of salt 50 grams of cheese Parmesan |
Ingredients to make penne to the norm:
2. Cut the carrot to small pieces and the step (or failing onion) in Juliana.
3. In a pan put a dash of olive oil and add the garlic and onion, poach the latter and add the carrot and soon the chopped eggplant.
4. It cooks for about 5 minutes or so depending on how crude we like vegetables.
5. Subsequently throw the sofrito and leave a few more minutes and remove.
6. Drain the pasta and pass it through a jet of cold water to break the cooking of the paste, since when going to the oven then it would cook even more.
7. Put the pasta in a source for the oven, distribute the eggplants well throughout the source on the pasta and sprinkle with the cheese chosen to melt.
8. gratin and ready to serve.
