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PRODUCTS
Baked Goods
Breadsticks
Cookies
Crackers
Greek Bagels
Pita Bread
Rusks
Tea Biscuits
Wafer Rolls
Beverages
Juice Drinks
Water
Coffee & Tea
Roast & Ground
Instant
Tea
Accessories
Dairy
Feta
Goat Cheese
Halloumi
White Cheeses
Whey Cheeses
Yellow Cheeses
Greek Yogurt
Desserts
Greek Delights
Greek Pastries
Sweet Shots
Greek Sweet Bread
Cakes
Halvah
Honey, Nuts and Dried Fruit
Meat & Poultry
Gyro
Strips
Extra Virgin Olive Oil & Oils
Extra Virgin
Olives
Kalamata Olives
Green Olives
Amfissa
Thasou
Pasta
Long Cuts
Short Cuts
Peppers
Pepperoncini
Red Peppers
Phyllo Dough
Ready Meals
Rice & Legumes
Rice
Legumes
Sauces & Seasonings
Sauces
Dressing
Herbs
Salt
Savory Pies
Pies
Appetizers
Seafood
Anchovies
Herring
Mackerel
Sardines
Squid
Tuna
Snacks
Tahini & Spreads
Vinegar
BRANDS
Recipes
Salads
Appetizers
Sandwiches
Pasta Dishes
Entrées
Desserts
Beverages
News
About
Our History
What is food?
Our Operation
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Penne with Eggplants and Red Peppers
Ingredients
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
Xion salt
1 tablespoon chopped parsley
Directions
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.
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Penne with Eggplants and Red Peppers
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