Penne With Tomato, Eggplant & Mozzarella


Today’s dinner my husband cooked was Jamie Oliver’s “Penne (the original was Rigatoni) With tomato, Eggplant & Mozzarella”.  The recipe says “By this time the eggplant will have cooked into a creamy, tomatoe-y pulp” but the eggplant was quite crispy, so was the onion.  My husband sets the timer as the recipe says and follow the recipe word to word in general, but sometimes things can go differently for various reasons.  My guess is that the eggplant wasn’t in the sauce completely while it was simmered because he cooked half the portion of the recipe, or the heat was lower than what Jamie meant, or the pan was too large.  Anyway, it was still very tasty although it would have been even more tasty if the eggplant was soft.


The portion was too big, though, even for my husband but I don’t mind eating cold pasta on the following day when it’s short pasta because it’s like a salad.





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