Caserecce (pasta) cheeses and eggplant

 

 

 

 

 

 

 

 

 

cooking time: 35/40 min.

 

When i want my guests to delight in the taste, vision and smell this is one of the dishes that i love to prepare. Simple but at the same time full of flavour, thanks to variety of cheeses and eggplant that enrich any dish giving the taste of the summer. Try it and than tell me!!!

Ingredients:

     for 6 serving

• 500 gr. casarecce or pennette rigate ( pasta )

• 200 gr.edam cheese

• 200 gr. masdam cheese

• 200 gr.gouda cheese

• 200 gr. emmenthal cheese

•  3 eggplant

• 300 ml. tomato sauce ( see recipe tomato sauce )

• corn oil

• salt to taste

•  basil leaves

Process:

Fry the diced eggplant in the corn oil and put them to drain in a colander to remove the excess oil. Cut diced cheeses. Meanwhile put the water into a large pot for cooking pasta. When the water boils, add salt and pour the pasta leaving cook it for 9 minutes.Drain the pasta  and pour it in the pot, keeping the heat low. Pour the cheeses and begin to stir with a woode spoon. When the cheeses begin to melt, add the eggplant and the tomato sauce. Stir until completely melted cheeses.Pour into a serving dish.

Notes:

Decoreted with basil leaves, will spring a delicious scent.

 

Milena