Penne With Zucchini And Eggplant Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Penne pasta3/4 Pound
 Eggplant8 Ounce
 Zucchini7 Ounce
 Ripe tomato1 Large
 Olive oil5 Tablespoon
 Garlic1 Clove (5gm), crushed
 6 fresh chopped basil leaves (1 tsp. dry)
 Pepper1
 Mozzarella5 Ounce

Directions

Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Meanwhile, prepare sauce.
Cut into sticks.Cut into strips (preferably, remove seeds and skin).
Saute until garlic becomes golden.
Add eggplant and zucchini and cook approx 3 minutes.
Add tomato strips.
Add and continue to cook for another 2-4 minutes.
Add cooked penne to sauce and mix well.Add and saute until cheese begins to melt.
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