PENNE  MELANZANE   [ S E R V E S    F O U R  -  S I X ]

• Penne pasta - 1 lb., cooked and drained
• Eggplant - 2, unpeeled, cubed
• Garlic - 2 cloves, chopped
• Basil - 6 leaves, chopped
• Chili flakes - 1 pinch
• Mozzarella chese - 1 ball, chopped into cubes
• Olive oil
• Tomato sauce - 3 cups
• Tomatoes - 1 cup, chopped
• Parmesan
  

One hour prior to beginning, sprinkle chopped eggplant with salt and set to drain; this eliminates the bitter water from the eggplant.

In skillet with oil, place eggplant for 10 minutes, flipping and stirring frequently until soft. Add chopped garlic, pinch of chili flakes and roast in pan. Add tomato sauce and chopped tomatoes, basil and cook a few minutes.

Pour sauce over pasta and mix so pasta is coated with sauce. Last, add mozzarella and let melt only slightly.

Plate and garnish with fresh basil and sprinkle with parmesan.