Penne Alla Melanzani recipe
Wash eggplant and dice into cubes. Heat oil in skillet, put in eggplant and sprinkle with salt; saute until soft. Set eggplant aside. Boil tomatoes in water ( about 3 min.) and remove skin. Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer. Bring a large pan of water to boil with salt. Cook penne until al dente. Drain pasta, add sauce, and garnish with grated cheese and basil.

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