Preparation time: 5´
Cooking time: 20´
For 4 persons
Ingredients
500 gr. penne
350 gr. Tomato Sauce Basilico KYKNOS
80 gr. olive oil & a little extra for the eggplants
2 spring onions (finely chopped)
500 gr. eggplants flasks
200 gr. feta cheese
Basil leaves
Salt, Freshly ground pepper
Preparation
Wash, dry the eggplant and cut it into small cubes. Put them in a bowl, sprinkle with plenty of salt and leave them for 15΄ to release their bitterness. Rinse well with plenty of water and squeeze them with hands.
In a pot of well-salted water, put the penne and boil them al dente.
Put some olive oil in a non-stick pan to heat up well. Add the green onions and saute for 1΄-2΄, add the eggplant, salt and saute for 5΄ stirring.
Pour the Tomato Sauce Basilico KYKNOS and let it start boiling. With a slotted spoon, transfer the penne directly from the pot to the pan and add the feta, plenty of freshly ground pepper and fresh basil.
Shake the pan and serve immediately.