Recipe: Italian Penne Gratin РTunisie Num̩rique

  • 300 g. pasta (Penne)
  • 1 Eggplant
  • 100 g. crushed tomato
  • Olive oil
  • 1 onion
  • 1 clove of garlic
  • Basil
  • Salt
  • Pepper
  • 150 g. ricotta
  • 100 g cheese
  • 10 g. slivered almonds


  1. Cut the eggplant into small pieces and sauté in a pan with two or three tablespoons of olive oil, onion and garlic.
  2. Add the crushed tomato, salt and pepper then cook for a few minutes.
  3. Reserve this eggplant preparation in tomato sauce.
  4. Boil a pot of salted water on the heat.
  5. Cook the pasta in it. Once the pasta is cooked, drain it and then mix it with half of the Ricotta
  6. Pour the pasta into a buttered gratin dish and the eggplant mixture.
  7. Sprinkle with almonds, cheese and remaining Ricotta
  8. Quickly brown in the oven at 240 ° C. (For 10 minutes)

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