Italian pasta with eggplant and tomato sauce finished with parmesan cheese.
20 gParmesan cheese
180 gEggplant
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220 gTomatoes
8 gGarlic
1.5 tbspCooking oil
90 gPenne
To tasteSalt
To tasteBlack Pepper
Cook the pasta for 10 minutes until al dente, then drain.
Cook the eggplant in olive oil for 8 minutes until golden.
Add the garlic and tomato, season with salt and black pepper, and simmer for 10 minutes until thick.
Toss the pasta with the sauce and finish with parmesan cheese.