Cooking recipe: wholegrain pasta with eggplant с Penne rigate integrale

Ingredients

• AIDA Penne rigate integrale — 1 pack
• Boiled chicken fillet — 200 g
• Eggplant — 1 pcs
• Tomato — 200 g
• Onion — 100 g
• Garlic — 2-3 cloves
• Basil — 2-3 sprigs
• Grated hard cheese — 50 g
• Ground black pepper — to taste
• Salt — to taste
• Cook the pasta AIDA Penne integrale to the state of "al dente".
• Cut the eggplant into half rings up to 1.5 cm wide. Add salt and put on paper towels for 20-30 minutes.
• Fry the onion and finely chopped garlic in a small amount of vegetable oil.
• Next, add the eggplants and fry them until tender.
• Cut the boiled chicken fillet into cubes and add to the eggplant. Fry for 1 min.
• Add the tomatoes cut into large cubes, having previously peeled them from the skin. Fry for 3-4 minutes, at the end add chopped basil, salt, pepper.
• Add the pasta to the vegetables and mix. Spread out in portions and sprinkle with grated cheese. You can serve.