Recipe for Penne with Aubergine ( Penne Con Melanzane) 
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Yield:
6
Ingredients:
Amount Ingredient
2 med aubergines
sea salt and freshly ground black pepper
olive oil
3 clv garlic peeled and chopped
5 tbl finely chopped flat leaf parsley
2 x dried chillies crumbled
1 x 800g tin peeled plum tomatoes or 1.3kg fresh tomatoes skinned seeded and chopped
250 gm penne rigate
150 gm mozzarella di bufala freshly grated
Instructions:
Instructions: Thinly slice the aubergines sprinkle with salt and leave in a colander to drain of any bitter juices for 30 minutes.

Rinse and dry.

While they are draining heat 3 tablespoons olive oil in a large pan and add the garlic parsley and chill).

Fry gently for almost 5 minutes.

When the garlic has turned brown add the tomatoes and cook for 20 minutes.

This sauce has a more liquid consistency.

Heat 3 more tablespoons of the olive oil in a frying pan and add aubergine slices to cover the bottom.

Fry on both sides until light brown and crisp.

Drain well on kitchen paper.

Repeat until all the aubergine is cooked.

Cook the penne in a generous amount of boiling salted water.

Drain thoroughly return to the pan and mix in the sauce the aubergine and the grated cheeses. Serve immediately.

Serves 6

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