Penne With Eggplant Cavair And Crushed Tomatoes

1. 1

   Cook the pasta al dente in boiling salted water.

2. 2

   In a skillet on low heat, add the eggplant cavier and cream. Mix until warm.

3. 3

   Wash and chop the tomato.

4. 4

   Once the penne is cooked, place it on a plate, pour the eggplant and cream sauce on top, and garnish with diced tomatoes.

5. 5

   Season with salt and pepper.

6. 6

   Serve with grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.