I normally cook this dish during summer time, but I cannot resist this perfect pasta served with tomato sauce and topped with fried eggplant and basil that is why, it frequently ends up on the table in different times of the year.

INGREDIENTS:

1 medium eggplant

1 clove of garlic finely chopped

3 tablespoon of olive oil

1-½ cups canned tomatoes

1 pound of penne Riggate

Basil leaves

Salt and freshly ground pepper

STEPS:

Trim, slice and fry the eggplant and set a side to drain on paper towels.

In medium saucepan over medium heat, sauté the garlic in olive oil until it begins to color lightly, then add the canned tomatoes and season with salt and pepper.

Cook uncovered for about 25 minutes or until having a sauce texture. Taste the seasoning then add the fried eggplant and cook for 5 more minutes.

Cook the pasta according to the package instructions on boiling slated water.

Finally, mix the drained pasta with the sauce; finish with drizzle of olive oil and basil leaves and serve immediately.

HOW TO FRY EGGPLANT:

Peel the eggplants and slice them lengthwise and cut in cubes about 1/2 inch thick. Put on pasta colander and sprinkle generously with salt and let set a side for about 30 to 40 minutes make sure to put a soup dish underneath to collect the drippings.

Dry the eggplants with paper towels and fry in hot oil.