INGREDIENTS :

28 oz (796 ml) of Unico Diced Tomatoes, drained

½ cup (125 ml) Unico Premium Extra Virgin Olive Oil

½ of a chopped onion

2 cloves of garlic, minced

salt and freshly ground pepper

Unico Sunflower Oil, Unico Vegetable Oil, for deep frying

1 large eggplant, sliced lengthwise

500 g of Unico Penne Rigate

½ cup of fresh basil leaves

PREPARATION: Heat the olive oil in large saucepan, add the onion and garlic and sauté until translucent. Add the tomatoes, season with the salt and pepper, cover and cook until all liquid has evaporated.

Heat the deep-frying oil to just before smoking point 350°F (180°C). Add the eggplant and fry until golden brown. Drain on paper towels.

Boil the penne in salted water until al dente. Toss with the fried eggplant, tomato sauce and basil leaves and serve immediately.

PREPRATION TIME: 35 to 40 minutes

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