- eggplant - 650 Grams
- large bulb - 1 piece
- Cherry Tomatoes - 4 Cups
- Salt and ground pepper - - To taste
- olive oil - 1/4 cup
- pasta penne or other tubular pasta - 330 Grams
- sliced olives without seeds - 1/4 Cup
- finely grated Parmesan cheese - 1/2 cup
Preheat the oven to 220 degrees. In a medium frying pan, mix eggplants, onions, tomatoes, 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper and butter, mix. Bake until ready, stirring in the middle of frying, about 30 minutes. Meanwhile boil the pasta in a large saucepan with boiling salted water, according to the instructions on the package. Put 1/2 of the liquid left after cooking. Drain the water and return the pasta back to the pan. Add to the pasta fried eggplant mixture, olives and parmesan. stir, add 1/4 to 1/2 cup of reserved fluid, if necessary. Serve the pasta immediately, sprinkling them with cheese.
Servings: 6