Ingredients Jump to Instructions ↓

  1. 1 large eggplant (aubergine), cut into bite-sized pieces

  2. salt

  3. 450g/1lb dried penne

  4. 2 Tbsp olive oil

  5. 6 soy sausages, sliced

  6. 12 black olives, stoned and halved

  7. Basil leaves for garnish

  8. For the Pimento Sauce:

  9. 1 Tbsp olive oil

  10. 1 clove garlic, finely chopped

  11. 1/2 small onion, finely chopped

  12. 1 fresh red chili pepper, finely chopped

  13. 400g/14oz tinned tomatoes

  14. 1 Tbsp chopped fresh basil leaves

  15. salt and pepper

  16. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sprinkle a little salt over the eggplant pieces and leave for 30 minutes. Rinse off excess salt with running water.

  3. Meanwhile, heat 1 tablespoon of oil in a pan, then fry the garlic, onion and chili pepper for 2 minutes. Add the tomato and basil. Seasonwith salt and pepper, and simmer for 30 minutes.

  4. Boil the penne in a pan of boiling water untilal dente (firm to the bite). Drain well.

  5. Heat the 2 tablespoons of oil in a frying pan, fry the aubergine and sausages for about 5 minutes. Add the sliced olives and the pimento sauce, and cook for 3 to 5 minutes.

  6. Stir the penne into the sauce and serve garnished with the basil/eaves.


Send feedback