Ingredients
1 eggplant, peeled and cut into 1/2 inch cubes
1 TBL olive oil
3 cloves garlic, minced
1 can/jar tomato sauce (your favorite)
1/4 cup basil
salt & pepper to tast
8 ounces penne pasta, cooked
Method
Sources
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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Peel and slice eggplant into slices, arrange on paper towels and sprinkle with salt. Let rest 15 minutes and pat tops of eggplant dry, flip eggplant slices over and sprinkle other side with salt and let sit 15 minutes. Pat tops dry. Cut into 1/2 inch cubes. Place the olive oil into a large skillet over medium High heat, add eggplant and cook, stir often until golden brown on all sides. Add garlic, tomatoe sauce, salt and pepper. Simmer until sauce thickens. Add basil and cook one more minute. Serve over pasta.