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Penne With Egg-Plants And Basil


1 packet of penne or other hollow pasta
3 egg-plants
200 gr. feta cheese
4 tbsp parmesan cheese, grated
2 eggs
A few basil leaves
Pepper, freshly ground
800 gr fresh tomatoes, peeled
1 onion, grated
tsp garlic
1 tbsp sugar
cup olive oil


Serves: 8


1. Peel and cut the egg-plants in small cubes. Let them rest in a bowl with salted water for 2­-3 hours, then strain and fry them well in olive oil. When ready, remove from pan and place them on absorbent kitchen paper in a large dish.

2. Prepare the sauce with the tomatoes, onion, garlic, sugar and olive oil. When the sauce is thick, let it cool down. Grate the feta cheese.

3. Boil the penne for two minutes and let them cool off. Transfer the penne to a large pyrex container and stir in the sauce, egg-plants, feta cheese, pepper and basil. Cover with foil, check if the contents are juicy enough, and bake in preheated over at 180°C. Break the eggs in a bowl and whisk in 4 tablespoons of water and the parmesan.

4. As soon as the penne come to the boil, remove the foil, pour the mixture of eggs all over and bake in the oven until a nice crust forms. Serve immediately.

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