Penne With Eggplant Sauce, Pumpkin And Sour Cream Cheese

Penne With Eggplant Sauce, Pumpkin And Sour Cream Cheese




Ingredients

  • 500 grams. penne with stripe
  • 1 garlic clove
  • 1 onion cut into small frames
  • 2 zucchini cut into small frames
  • 2 eggplants cut into small frames
  • 5 ripe tomatoes cut into small frames
  • 1 cup. crushed tomatoes
  • 1/3 cup. olive oil
  • 2 Tbsp.. Chopped basil
  • 2 ml. P. Mint chopped
  • 4 n. P. Xinomyzithra Parou or trimmings slice
  • salt
  • pepper

How to make?

We fry the vegetables in olive oil, but because they absorb much oil is preferable to bake in the oven. Dish of sliced ​​eggplant and zucchini in sheet, sprinkle with a little olive oil and bake at 200oC for 10-15, wither.

In plasote saucepan, heat the olive oil over low heat let the onions become transparent for about 10. Add garlic whole and leave for 2 to 3, to flavor the oil. Then remove it. Add the chopped tomatoes and grated tomato. Boil tomato sauce over high heat for 6-7. Add the roasted vegetables, salt and pepper and cook for 8-10 sauce, unite the flavors. Towards the end of boiling, sprinkle with fresh herbs.

Meanwhile we boil the pasta in salted water. Drain and as drip pour the sauce. Mix well and let stand 1 to a boil. Serve immediately sprinkled crumbs pennies slice or xinomyzithra Paros.[wpurp-searchable-recipe]Penne With Eggplant Sauce, Pumpkin And Sour Cream Cheese – – – [/wpurp-searchable-recipe]




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