Drive away with green broad beans and ricotta
first courses from Italy
Penne rigate au gratin with eggplant mushrooms, eggs and filantea m...
Penne rigate au gratin with eggplant mushrooms, eggs and filantea mozzarella
translated by Italian with
Fast and tasty baked pasta without meat. For the recipe I used the aubergines of my synergistic vegetable garden, specifically two small round aubergines (about 300-400 grams). If you use aubergines a little larger just one. I used grated penne of Gragnano drawn in bronze that retain the sauce at best and do not overcook.
first I sliced the eggplant into cubes and put it in a bowl with a little salt to lose a bit of water vegetation.
I cleaned the onion and cut it into small squares. and I put it to brown in a pan, then I added peas and mushrooms.
Then I added the passata lengthening it with a little water and cooked for about 10-15 minutes at low flame. Meanwhile, I put on the pot with water for pasta.
At this point I dried the eggplant and sauté in a pan with a tablespoon of oil, I browned for a few minutes (then I spent about ten minutes in the microwave with the frying light function to make them brown a little)
I then added the aubergines cooked in tomato sauce and put two or three pinches of oregano (I used our fragrant oregano orible from our garden).
I put the salt in the water of the pasta and I threw the pasta in boiling water. It had a cooking time of about 10 'but I cooked 7-8 minutes because I put it in the oven for the gratin.
I forgot, I boiled three eggs, peeled and cut into small pieces.
I drained the pasta, I added a good part of the sauce, I mixed it well and I put a layer in the microwave pan, then I added the eggs and part of the mozzarella cut into cubes. Continuing with another layer of dough, the remaining egg.
And finally I put the remaining mozzarella is done au gratin for about 10-15 minutes adjust according to your oven. Enjoy your meal!