Main Dishes Recipes - Penne with Soy Sausage and Eggplant in Pimento Sauce Recipe

Ingredients

• 1 large eggplant (aubergine), cut into bite-sized pieces

• salt

• 450g/1lb dried penne

• 2 Tbsp olive oil

• 6 soy sausages, sliced

• 12 black olives, stoned and halved

• Basil leaves for garnish

For the Pimento Sauce:

• 1 Tbsp olive oil

• 1 clove garlic, finely chopped

• 1/2 small onion, finely chopped

• 1 fresh red chili pepper, finely chopped

• 400g/14oz tinned tomatoes

• 1 Tbsp chopped fresh basil leaves

• salt and pepper

Serves 4

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Method:

1. Sprinkle a little salt over the eggplant pieces and leave for 30 minutes. Rinse off excess salt with running water.

2. Meanwhile, heat 1 tablespoon of oil in a pan, then fry the garlic, onion and chili pepper for 2 minutes. Add the tomato and basil. Season with salt and pepper, and simmer for 30 minutes.

3. Boil the penne in a pan of boiling water until al dente (firm to the bite). Drain well.

4. Heat the 2 tablespoons of oil in a frying pan, fry the aubergine and sausages for about 5 minutes. Add the sliced olives and the pimento sauce, and cook for 3 to 5 minutes.

5. Stir the penne into the sauce and serve garnished with the basil/eaves.

Note: Salting the eggplant flesh reduces any bitterness. Make sure you remove the excess salt before you cook it.