Renee Pepino demonstrates how to prepare Penne Pasta with Eggplant and Mozzarella from her book, More Than Pasta. This is an easy recipe. Simply sautee chopped eggplant with garlic. Add tomato sauce, basil and oregano to make a sauce. Top penne pasta with this eggplant-tomato sauce. Then add pieces of mozzarella cheese and shredded parmesan cheese to the dish. This dish can be transformed into a vegan meal by substituting vegan cheese for the dairy cheese. It looks good. Enjoy.
Renee Pepino has been cooking authentic, mouth-watering dishes in 30 minutes or less for more than 30 years as chief restaurateur in their family restaurant in Italy with her husband, Rocco.
Their award-winning restaurants were known for serving delicious authentic Italian food, la cucina saporita. Renee has also been a regular guest chef on many local cooking shows in their new hometown, Phoenix Arizona, showing how to prepare quick, delicious, and uncomplicated dishes.
While it was open, Renee was the chef at the Roman Table, a restaurant in Phoenix, Arizona.
Her book, More than Pasta, is available on Amazon.