Penne cum Eggplant

This is one of my favourite dishes. I cook it regularly and it has evolved from a recipe I read a while ago in which the aubergines were fried. I prefer the aubergines to be oiled and baked until golden and charred in places. They give the whole dish a unique sweet smoky taste. Chickpeas are a good source of protein, fibre, copper, manganese and folate

Penne cum EggplantIngredients  duobus

oleum

a medium aubergine (eggplant..melanzane..)

a small onion

3 caestus allium

400g (14oz) can of plum (or chopped) tomatoes

3 teaspoons of dried crushed red chillies (or to taste, this will be slightly fiery)

lycopersiciSusceptibility puree

a pinch of dried oregano (ad libitum)

a 400g can of chickpeas

200 g (7oz) of dried spelt or wholewheat penne (or less if you dont want a hearty main course)

portans terram niger piperis

rock salt for garnishing

table salt

a small bunch of flat leaf parlsey coarsely chopped




Method

Preheat in clibano 200C (400F gas/mark 6)

Put a large pan of water on to boil (add a dash of salt when it does)

Cut the aubergine into thin slices (about a half of a centimetre or a quarter of an inch) levi diametro ut maior crustae. Coquamus donec aureum brunneum utrinque flexo semel circiter triginta minutas

Dice the onion and chop the garlic

Et quis locus est in sartagine oleo fundetur humilis calor magnus ,add the diced onion, cum pauco sale asperges, commovere ad tunicam in oleo. Operculum. Donec vel elit mollis urna cursus scelerisque nec at mi. Media via per movent in allium, et addunt frigidas contritas et piper nigrum aliquid recenter (and the pinch of oregano)

Cepe cum parata addere stagnum of tomatoes, parum cucurbitae in sartagine latera si utens pruna. Addere squirt (de duobus teaspoons) lycopersiciSusceptibility puree, bene concitare. Ad ulcus tardius adducere et ciceris exsangues adde, reduce heat to simmer uncovered for a further ten minutes while the pasta is cooking

Adde pastam ad aquam salsam decoctionis novem minutarum vel al dente coquunt. Circa finem temporis coquendi adde duos tablespoons aquae decoctionis ad condimentum fervens et movendum

Exhaurire pasta

Aestum sub liquamine averte. Addere aubergines, concisi apio duas tertias partes. Excita et suscita in exhausto adipiscing

Serve garnished with the rest of the parsley, black pepper and rock salt


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3 thoughts on “Penne con Melanzane

  1. if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
    just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 seconds, gives you a very close approximation of your recipe..
    just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
    delicious.. ..and within a very reasonable price range (£2.26 a jar)
    of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
    going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minutes…
    such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
    unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
    good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
    maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
    after all even Darwin himself wanted to taste every single animal he was coming in contact with.
    (comment posted on jan 2012)

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