So simple and straighforward, everyone loves this dish. It is one of our recipes from the Mid Morning Show. I always add dried mint whenever i use fresh mint, just a touch, it seems to bring out more of a rounded flavor and gives the overall taste more depth without the addition of too many flavors.
You will need :
1 regular size eggplant, cut into cubes
2 cans of chopped tomatoes or 8 fresh ones, chopped
1 tablespoon tomato paste
1/2 spoon good oil
1 large clove garlic, grated
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1/2teaspoon dried mint
Salt and freshly ground pepper to season
Fresh curd cheese for scattering on the top but if not available use 50g ricotta crumbled up
Heat the oil in the saucepan. Saute the eggplant cubes. When they are cooked add the grated garlic, dried mint and tomatoes. Season and leave to cook covered on low heat for 15 minutes. Add the tomato paste. Cook for 5 minutes. Remove from heat and stir in the fresh herbs.
Cook the penne in a pan according to instructions on the packet. Drain.
Add the pasta to the sauce and plate.
Garnish with fresh mint leaves and scatter the curd cheese (gbejna) or crumbled ricotta.
Getting ready for Halloween, The festival of pumpkins in Manikata today and I feature Mid Morning Show and our food programme every Wednesday on 92.7 FM.