Penne With Zucchini And Eggplant Recipe
Ingredients
| Penne pasta | 3/4 Pound | |
| Eggplant | 8 Ounce | |
| Zucchini | 7 Ounce | |
| Ripe tomato | 1 Large | |
| Olive oil | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 6 fresh chopped basil leaves (1 tsp. dry) | ||
| Pepper | 1 | |
| Mozzarella | 5 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.
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.
Chef
