Pâtes à la Sicilienne
Serves : 4 people
Preparation : 1 h
Cooking : 45 min
Ingredients
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2 eggs
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2 eggplants
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1 onion
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400 ml of tomato pulp
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basil
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300 g of Penne-Rigate
Instructions
Let the eggplants sit for 30 minutes to draw out the moisture: slice them and sprinkle them with salt.
Pat them dry, then sauté them in olive oil.
Sauté the onion over low heat. Simmer the pulp, then add the onion; at the end of cooking, add the basil.
Meanwhile, hard-boil the eggs for 10 minutes, then cut them into small pieces.
Mix the eggs, tomato sauce, and eggplant.
Cook the pasta and serve it with the sauce.