INGREDIENTS :

2 28 oz. cans Unico Whole Tomatoes, drained

½ cup Unico Premium Extra Virgin Olive Oil

½ cup onion chopped

2 garlic cloves, minced

salt and freshly ground pepper

Unico Vegetable Oil for frying

1 large eggplant (sliced lengthwise)

1 lb (450 g) Unico Penne Rigate / Unico Penne Lisce

½ cup dried basil

PREPARATION: Quarter the tomatoes. Heat the olive oil in a large saucepan, add the onion and garlic and saute until translucent. Add the tomatoes, season with salt and pepper, cover and cook until all liquid has evaporated. Heat the deep frying oil to just before smoking point (350 degrees). 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 at once.

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