PENNE CON MELANZANE, PEPERONI, OLIVE E CAPPERI or PENNE WITH PEPPERS, OLIVES AND CAPERS


We really like aubergines a lot my husband Marco and I, but my children have not yet been enlightened. But that doesn’t hinder us, we eat a lot of aubergines and I cook something different for them-one day they will see the light, I’m convinced of that! The nice thing about aubergines is that they are tasty but not dominating so you can use many ingredients and you still feel the taste there in the background. Here is one example of a nice pasta dish with aubergines:




PENNE CON MELANZANE, PEPERONI, OLIVE E CAPPERI or PENNE WITH PEPPERS, OLIVES AND CAPERS
4 servings

400-500 g/14,1 -17,6 oz pasta, penne if you have it, if not – anything goes.
1 quite big aubergine
½ red or yellow pepper if it is big otherwise 1 whole.
200-300 ml/ 0,42-0,85 cup tomato sauce or 3 ripe tomatoes
10-12 black olives
1 tblsp capers
Salt
Olive oil

– Put the water for the pasta on the fire. Add salt.
– Slice the aubergine into thin slices. Pour about 2 cm of olive oil into a frying pan.
– When the oil is hottish you fry the aubergine slices until they become golden. Do it in turns so the aubergine slices have plenty of space to fry in.
– When they are ready, you put them on kitchen paper to drip off the excess fat and then you sprinkle them with salt.
– Cut the pepper into small pieces and fry them in some new olive oil (throw away the old one).
– When they begin to be soft, you add the tomato sauce or the fresh and chopped tomatoes and let it cook. If you use fresh tomatoes you need to cook it for a bit longer (add some sugar if the tomatoes are bland) and if you use the tomato sauce you might have to add some water if it dries up.
– When the sauce is almost ready, you add the olives and the capers that you have chopped beforehand.
– When the pasta is ready, you add the aubergine slices to the sauce, check the salt and mix it with the pasta.
– Serve it hot and with freshly grated parmesan cheese if you like it!

L