Penne alla Norma with Eggplants and Fossa di Sogliano DOP Cheese

Preparation

1. STEP 1 OF 7

   Wash and dice the eggplants, then lightly salt them and let them rest for 10 minutes to remove the bitter water, then dry them well.

2. STEP 2 OF 7

   In a large pan, sauté the crushed garlic in extra virgin olive oil, then add the eggplants and brown them over high heat for about 8 minutes.

3. STEP 3 OF 7

   Add the tomato puree, salt, and pepper, then cook over low heat for about 15 minutes, stirring occasionally.

4. STEP 4 OF 7

   Meanwhile, cook the penne in plenty of salted water until al dente.

5. STEP 5 OF 7

   Drain the pasta and toss it in the pan with the eggplant sauce, adding a little cooking water if necessary to combine.

6. STEP 6 OF 7

   Remove from heat, add the grated Fossa di Sogliano cheese and the torn fresh basil, mix and serve immediately.

7. STEP 7 OF 7

   For a gourmet pairing, serve with a teaspoon of fig compote and balsamic vinegar of Modena on the side of the plate.

General Information

Analysis

Macronutrients (100 gr)