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Penne with Aubergine
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157_aubergine.jpg
Aubergine is seasonal in June and July - it's a great 'meaty' vegetable that the most fervent carnivores will enjoy!

Category:
Recipes

Town/Region: Not applicable


Details: This recipe is very simple and delicious. What else could it be when it is taken from the wonderful River Cafe Cook Book? This is a book we use at least twice a week - the Italian recipes are easy to make and focus on the strength of the ingredients involved.

Serves 6.

Ingredients
2 medium aubergines
sea salt and freshly ground black pepper
olive oil
3 garlic cloves, peeled and chopped
5 tablespoons finely chopped flat-leaf parsley
2 dried chillies, crumbled
1 x 800g (1.3 / 4lb) tin of peeled plum tomatoes, or 1.3kg (3 lb) of fresh tomatoes, skinned, seeded and chopped
250g (9oz) penne rigate (the best quality you can find)
150g (5oz) mozeralla di bufala, freshly grated
120g (4.1 / 2oz) Parmesan, freshly grated

How to make it:
Thinly slice the aubergines, sprinkle with salt and leave in a colander to drain of any bitter juices for 30 minutes. Rinse and dry.

Whilst they are draining, heat 3 tablespoons of olive oil in a large pan and add the garlic, parsley and chilli. Fry gently for almost 5 minutes. When the garlic has turned brown, add the tomatoes and cook for 20 minutes. This sauce has a more liquid consistency.

Heat 3 tablespoons more olive oil in a frying pan and add aubergine slices to cover the bottom. Fry on both sides until brown and crisp. Drain well on kitchen paper. Repeat until all aubergine is cooked.

Cook the penne in a generous amount of boiling, salted water. Drain thoroughly, return to the pan and mix in the sauce, the aubergine and the grated cheeses. Serve immediately.







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