Tasty penne

Tempo 10'  


(for 5 people)
– 500 g of penne OroGiallo
– 500 g of aubergines
– 300 g of tinned peeled tomatoes
– 50 g of extra-virgin olive oil
– 1 big onion
– minced parsley
– salt and pepper just enough


Cute the aubergines in little cubes, salt them just a little and let them rest in a draining board
up to when they will have discharged their bitterish water.
Dry them and put them in a pan with the finely minced onion and the peeled tomatoes previously broken in little pieces; let them stew for about 10 minutes with the covered pan and a very low flame. Uncover, salt and turn up the flame in order to let the sauce reduce
without that it burns and stir from time to time.
Let boil the penne in abundant salted water, drain them firm and let them amalgamate in the prepared sauce in adding, last, the minced parsley and the oil. Serve hot.