Sicilian Eggplant Penne
Sicilian Eggplant Penne



  • 2 eggplants, cut into 2cm pieces
  • 2 tbsp capers
  • 3 tbsp olive oil
  • 2 sliced garlic cloves
  • Pinch of dried chilli flakes
  • 2 tbsp tomato puree
  • 400g tin of chopped tomatoes with herbs
  • 400g penne
  • Torn basil and grated parmesan, to serve
  • Fry the eggplant pieces in 2 tbsp of oil for about 8 mins or until golden and softened. Set aside. Toss the garlic, capers and chilli flakes into the pan and cook for 2 mins, then stir in the tomato puree, cook for 1 minute and pour in the tinned tomatoes. Add 150ml water and the eggplant, then simmer for 5 mins to thicken.
  • Meanwhile, cook the penne in boiling salted water until al dente. Drain, and toss in the sauce to coat. Serve in bowls with grated parmesan and torn basil leaves, and enjoy.
20 mins
4 serving

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