Penne with eggplant and tomato sauce

Spaghetti with spinach
Coditos with cheese and tuna


  1. Cook the pasta in plenty of salted water.
  2. In the meantime, peel the eggplant and cut into 1/4 “cubes. Saute eggplant and garlic in olive oil.
  3. Add the tomato sauce, oregano, salt, pepper and sugar.
  4. Cook for 15-20 minutes over low heat.
  5. Serve the pasta. Add the mozzarella cheese to the sauce and pour over the pasta.


Makes 8 servings.

Makes 4 servings.

Cook the pennies according to package directions. Drain and serve. Put him.

Salsa over with chopped parsley.