Pennoni con dadolata di verdure estive

Ingredients

• 400 g pennoni dei Campi
• 1 long eggplant
• 1 round zucchini
• 10 Pachino tomatoes
• 1 small red onion
• Basil
• Hard ricotta
• Extra-virgin olive oil
• Salt and pepper

Instructions

Thinly slice the onion and softly cook it in two teaspoons of olive oil. At the same time chop the eggplant and zucchini (remove their inner white parts first) into small cubes. When the onion is golden, add the eggplant (and a bit of oil if necessary), and cook for a few minutes before adding a spoonful or two of water. Cook for another 7-8 minutes before adding the zucchini, then the chopped tomatoes, and taste for salt and pepper. In the meantime cook the pennoni from Gragnano in plenty of salted water, then drain and mix them well with the sauce until the small pieces of vegetables have gone inside most of the pennoni. Finish the dish off with a few leaves of basil, and some grated hard ricotta. Mix well and serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons