Skillet eggplant with San Marzano Tomatoes and penne

This recipe is so old school Italian skillet eggplant with San Marzano Tomatoes and penne.

You’ll need:

• 1 eggplant sliced into 1/2″ slices
• 1-28 can San Marzano tomatoes crushed by hand
• 4-garlic cloves sliced
• Olive oil
• 1/2 onion sliced thin
• Salt
• Red pepper flakes
• Penne pasta
• Grated pecorino Romano cheese

Directions:

1. Heat 1/4 cup of olive oil in a large skillet 12″
2. Salt n pepper the eggplant slices then fry in the skillet on each side for 3-5 minutes. Then remove to a paper towel lined plate
3. Add the garlic and onion, pinch of salt and 1/2 tsp of red pepper flakes, sauté for 2-minutes.
4. Add the tomatoes and all the juice, on a medium heat cook this for 10 minutes, uncovered.
5. Add the eggplant slices back to the skillet, cover with the sauce. Lower to a low simmer and cover.
6. Allow this to simmer covered for 15 minutes.
7. Remove from the heat and leave covered.
8. Cook your pasta 2-minutes short of recommended time,
9. Carefully remove the eggplant slices to a plate.
10. Strain your pasta and add to the sauce and turn the heat to medium and finish cooking your pasta for 2-minutes folding into the sauce.
11. Plate the pasta and top with a eggplant slice, grated cheese and a drizzle of olive oil.

Daniel Mancini

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