Preparation time: 30 minutes
For 4 people
500 grams Misko Penne
2 large eggplants, cut into cubes
4 Loumidis red roasted peppers cut into strips
200 grams of tomato sauce
1 onion, chopped
3 tablespoons Dafni extra virgin olive oil
freshly ground green pepper
1 pinch of sugar
1 tablespoon chopped parsley
Boil Penne for 9 minutes adding one tablespoon of salt.
When boiled pour over cold water and strain.
In a deep pan, add olive oil and once heated add the eggplant (cut into small pieces) and chopped onion.
Once the eggplants begin to soften add the tomato sauce and peppers and sprinkle with sugar.
Stir well and let it cook on medium heat for 25 minutes.
Add the cooked pasta and chopped parsley and serve sprinkled with a little freshly ground green pepper.