Mediterranean penne with eggplant, feta cheese and tomato
Mediterranean penne with eggplant, feta cheese and tomato

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mediterranean penne with eggplant, feta cheese and tomato. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mediterranean penne with eggplant, feta cheese and tomato is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mediterranean penne with eggplant, feta cheese and tomato is something that I have loved my entire life. They’re nice and they look wonderful.

Add the tomatoes and the tomato paste. Allow everything to simmer and season with a little salt (just a little because you will be adding the feta cheese shortly) and pepper. A little while before you remove from heat add the feta cheese after you have grated it or diced it. Finally, add the finely chopped parsley.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mediterranean penne with eggplant, feta cheese and tomato using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mediterranean penne with eggplant, feta cheese and tomato:
  1. Prepare 1/2 kg penne
  2. Make ready 1 medium-sized onion
  3. Get 2 cloves garlic
  4. Take 3-4 eggplants , diced
  5. Get 2 tomatoes, diced
  6. Make ready 1 tbsp tomato paste
  7. Prepare 1/2 cup white wine
  8. Prepare 150 g feta cheese
  9. Take oil
  10. Get salt
  11. Get pepper
  12. Get 1 little parsley

Add onion and eggplant to drippings in skillet. Add tomatoes, garlic, vinegar and thyme. Heat a large non-stick frying pan over a medium-high heat. Add crushed red pepper, basil, salt, and freshly ground pepper.

Steps to make Mediterranean penne with eggplant, feta cheese and tomato:
  1. Boil the penne.
  2. Heat the oil in a frying pan, then add the onion and the garlic which you have finely chopped.
  3. Sauté until they start changing color.
  4. Add the eggplants and let them sauté for a few minutes while mixing.
  5. Stir in the wine and allow the alcohol to evaporate.
  6. Add the tomatoes and the tomato paste.
  7. Allow everything to simmer and season with a little salt (just a little because you will be adding the feta cheese shortly) and pepper.
  8. A little while before you remove from heat add the feta cheese after you have grated it or diced it. Finally, add the finely chopped parsley. Bon Appétit.

Heat a large non-stick frying pan over a medium-high heat. Add crushed red pepper, basil, salt, and freshly ground pepper. When eggplant is cool enough to handle, stack three slices together, and chop into dime-size pieces. Penne with roasted eggplant, chickpeas, and feta. recipe. Learn how to cook great Penne with roasted eggplant, chickpeas, and feta. .

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