Penne with eggplant-tomato vegetables
Ingredients for 4 people: 2 small eggplants (400 g)250 g small tomatoes1 can of artichoke hearts ( approx. 425 g)2 cloves of garlic2 sprigs of rosemary400 g penne (short macaroni)salt6 tablespoons olive oilPepper from the mill40 g Parmesan cheese Preparation: 1. Rinse eggplants, clean and cut into diagonal slices. Rinse tomatoes and cut in half. Drain artichokes. Peel and finely dice garlic. Rinse rosemary, dab dry and pluck needles. 2. For the pasta, boil plenty of water. Add salt. Cook penne according to package directions until al dente. 3. In the meantime, heat olive oil and sauté eggplant...