Penne à l’aubergine et à l’ail

Ingrédients

• 2 tablespoons vegetable oil
• 2 medium eggplant, cubed
• 3 roma tomatoes, diced
• 5 garlic cloves, minced
• 1 1/2 cups tomato puree
• 1 cup water
• 1/2 pound gluten-free penne pasta
• 1/2 cup chopped fresh parsley
• Salt to taste

Préparation

1. 1

   Heat up the vegetable oil in a large skillet over medium heat, and then sauté the cubed eggplant until it turns tender (around 10 mins).

2. 2

   Add in diced tomatoes and minced garlic and stir for a few minutes before adding tomato puree and water. Stir well and let the ingredients simmer for 15 minutes over low heat.

3. 3

   As the sauce is cooking, bring a large pot of generously salted water to boil, and then cook penne pasta until al dente.

4. 4

   When penne pasta es cooked, drain it of all water and then transfer the pasta to the skillet and mix well until pasta is evenly distributed between the sauce.

5. 5

   Add salt to taste.

6. 6

   Divide pasta evenly between two bowls, garnish with fresh parsley and serve.