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Pasta salad with mozzarella and eggplant

In just 20 minutes you prepare this recipe, easy Easy.

Serves 4 Ingredients:

Macarao 320 g penne 250 g mozzarella

an eggplant 10 cherry tomatoes


basil extra virgin olive oil
salt, pepper

Preparation:

1. Wash the eggplant, pat dry and cut into cubes.
2. Put a pot on the stove with oil and fry the eggplant into cubes. Add salt. When cooked, place in a bowl.
3. Cut the tomatoes into slices and drizzle with olive oil, a pinch of salt, pepper and basil.
4. Boil noodles in salted water, remove from heat when the pasta is not cooked è molto, as they say in Italia (al dente), drain and place the noodles into a pot with salted water and ice, then drain again .
5. Sprinkle the dough with a little olive oil and add the tomato and eggplant.
6. Finish with diced mozzarella.

Author: Micheline Bavutti
Contact: italiain1bicchiere@hotmail.com