Penne with Eggplant, Tomatoes, and Kashkaval

Penne with Eggplant, Tomatoes, and Kashkaval

1 large fresh eggplant
Sea salt
6 medium-sized ripe tomatoes
3 tbs. canola oil
¼ cup olive oil
1 white onion, chopped into thin slices
Salt and pepper to taste
5 basil leaves, roughly chopped
2 dried tomatoes, chopped
300 grams penne
Tnuva’s Kashkaval Chunk, roughly grated

1. Peel and dice the eggplant into medium-sized cubes.
2. Transfer to a wide platter and salt with the sea salt
3. Let the eggplant drain for about an hour. Then, rinse in cold water and drain for an hour in a strainer.
4. Cut an X in each tomato. Place in a bowl, then cover with boiling water. Leave the tomatoes in the water for ten minutes, then peel.
5. Dice the tomatoes into medium-sized cubes.
6. In a frying pan, lightly fry the eggplant cubes in the olive oil and place on a paper towel.
7. In the same frying pan, heat the olive and fry the chopped onion for approximately five minutes.
8. Add the fresh and dried tomatoes and cook for 15 min. with a dash of salt and pepper. If the tomatoes dry out, you can add a tbs. or two of water or tomato juice to the frying pan.
9. And the eggplant and chopped basil to the pan.
10. Cook the penne according to the instructions on the package.
11. Transfer the hot pasta to plates, and pour the sauce on top
12. Sprinkle each pasta portion generously with the grated Kashkaval.