Penne with Grilled Tomatoes and Eggplant

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Preparation time: 15 minutes
Cooking time: 15 minutes

Difficulty: Easy - for beginners
Serves: 4


1 1 lb eggplant, trimmed and cut into ½ inch rounds
1 lb tomatoes
5 tablespoons of extra-virgin (*) olive oil
4-5 springs of fresh basil
4 garlic cloves diced
½ cup Pecorino Romano (*)
10 oz. penne pasta (*)
Salt and pepper to taste


Rub eggplant slices and tomatoes with extra-virgin olive oil. Sprinkle with salt and pepper. In a barbecue grill, grill eggplant until brown and tomatoes until charred, about 10 minutes, and then cool. Cut eggplant into cubes, and tomatoes into about 1-½ -inch pieces. Cook pasta in a large pot of boiling salted water until tender, or "al dente". Drain pasta and return to same pot. Add eggplant, tomatoes, garlic, olive oil, basil and ¼ cup of cheese to pasta and toss to blend. Season to taste with salt and pepper. Serve warm and sprinkle the rest of the cheese on pasta.


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