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"The belly rules the mind."--Spanish Proverb

Penne Um Um (Eggplant) Recipe

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This recipe for Penne Um Um (Eggplant) is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium eggplants
salt and pepper
1 lb penne
olive oil
2 clove garlic
1 can whole tomato drained
1/2 cup chopped basil
1/2 lb mozzerella shredded
3 oz grated parmasan
Directions:
Directions:
Peel eggplant and cut into cubes. Sprinkle with salt and pepper and let sit for 30 minutes. Sqeeze water from eggplant and saute 2 to 3 minutes until lightly crisp. Remove eggplant and saute garlic until brown. Add tomotoes, basil, and salt and pepper. Cook 20 minutes breaking up tomatoes, add eggplant and simmer 20 minutes. Drain pasta, put on sauce, mozzeralla and parmesean cheese. Toss and serve .
Number Of Servings:
Number Of Servings:
3 to 6 people
Personal Notes:
Personal Notes:
Contributed by Joan Young
Eileen remembers this was also an Aunt Debbie pasta night recipe. Remember those days!!

 

 

 

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