Make this for dinner on a busy weeknight or for a weekend get-together with the extended family.Serves 4
Preparation Time 8 minutes
Cooking Time 8 minutes
Noodles to Match bowtie, penne, shell (conchiglie), spiral
Ingredients
- 3½ tablespoons olive oil
- 200 grams eggplant, sliced into thin rounds (about 1 cup)
- 4 large cloves garlic, sliced into silvers
- ⅓ cup white wine
- 6 pieces sun-dried tomatoes, sliced into strips
- ⅓ cup sliced black olives
- 3 tablespoons chopped fresh basil
- salt and pepper to taste
- ⅓ cup crumbled ricotta, kesong puti, feta, or any soft cheese
- fresh basil leaves for garnish (optional)
Method
1 Heat oil in a medium nonstick frying pan. Fry the eggplants until golden brown. Add garlic and saute until fragrant. Add white wine and reduce to half.2 Stir in sun-dried tomatoes, black olives, and fresh basil. Cook for a minute. Season with salt and pepper. Mix well.
3 Right before serving, add crumbled cheese. Garnish with fresh basil leaves, if desired.
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