Penne with eggplant, semi-dried tomatoes and cheese

Method

1. 1

   Bring plenty of water with 1 pinch of salt to a boil in a pan with a lid. Prepare 120 ml vegetable stock. Finely chop 1 onion. Press or finely chop 1 garlic. Cut 1 eggplant into cubes and chop coarsely. Roughly chop the semi-dried tomatoes.

2. 2

   Cook 180 g of penne for 10-12 minutes, drain and let steam dry. Mix the eggplant cubes with 1 tbsp of flour. Heat 1 tbsp olive oil in a frying pan over medium heat. Fry the eggplant until browned all over in 8-10 minutes.

3. 3

   Heat 3 tbsp of olive oil in a sauté pan. Fry 1 onion, 1 garlic for 3-4 minutes. Add 1 tsp of paprika powder and 1 tbsp of italian herbs and fry for 1 minute. Deglaze with 1 tbsp of balsamic vinegar and 120 ml of vegetable stock. Add 100 ml of cream and cook for 4-5 minutes on low heat.

4. 4

   Cut 10 g basil into strips. Divide 90 g of arugula per person into deep plates. Stir the penne, the eggplant, half of 25 g of grated aged cheese and half of 10 g basil into the sauce. Season with pepper to taste and salt. Spoon the penne onto the arugula and lamb's lettuce. Garnish with the remaining cheese and basil.