Greek Style Penne with Eggplant

Ingredients 

• 200 grams penne
• 2 long brinjals
• 3 tablespoons olive oil
• Salt to taste
• Crushed black peppercorns as required
• 1 bottle tomato basil pasta sauce
• A few parsley sprigs

Cheese sauce

• 100 grams feta cheese
• 2 tablespoons butter
• 2 tablespoons refined flour (maida)
• 2 cups milk
• 2 cloves
• 1 garlic clove 
• 1 egg

Method

1. Preheat oven to 180°C. Heat plenty of water in a deep non stick pan. Place a colander in it and put the pasta in it. Add salt and let it cook.
2. Cut eggplants into cubes. Heat oil in a non stick pan, add eggplant. Add salt and some freshly crushed black peppercorns and toss. Let it cook for 3-4 minutes.
3. Add tomato basil sauce and mix. Rinse the bottle with ¼ cup water and add and cook. Heat 2 tbsps butter in another non stick pan, add refined flour and saute till the raw smells disappear. Add cloves and garlic clove and mix.
4. Add half the milk and mix well so that there are no lumps. Add remaining milk and mix. Cook till the sauce gets cooked and thickens to the desired consistency. Pour the sauce into a bowl, remove the garlic and cloves and discard.
5. Crumble feta cheese and add to the white sauce. Break the egg and mix well. Spread the eggplant mixture at the base of a baking dish. Drain the pasta and mix with the white cheesy sauce and mix well. Spread this over the eggplant layer in the baking dish.
6. Sprinkle freshly ground black peppercorns on top. Chop a little parsley and sprinkle on top and bake in the preheated oven 10-15 minutes. Garnish with a sprig of curly parsley and serve hot.

Nutrition Info