penne al peperoncino, 7 oz (classic pasta, any size)
eggplant, ½
San Marzano tomato, 1
pitted black olives, 15
garlic, 1 clove
chili pepper, ¼ c
extra vergin olive oil
white wine
rasped pecorino cheese (to your liking)


Bring a large pot of salted water to a boil and cook the penne al dente. Keep a little bit of the
water that the pasta cooked in.
Chop the garlic. Chop the tomato and the eggplant into cubes. Cut the chili pepper in half
lengthwise, remove the seeds, and chop thinly. Cut the olives in half.
Put a splash of olive oil in a frying pan and fry the garlic, chili pepper and eggplant for a few minutes. Add the olives and the tomato. Deglaze them with the white wine. Sprinkle with basil and salt. Put the fire lower and let it simmer for about ten minutes. Add the cooked penne to the vegetables and toss to combine. If the sauce is to dry add some of the pasta water.
Serve the pasta in a dish. Sprinkle with rasped pecorino, if desired. Serve hot!

Thanks to: De Food Madam