Ingredients
- 12 penne
- 1 eggplant
- 1 onion
- 1 bay leaf (dried)
- 350 ml tomato sauce
- 120 ml cooking water
- 60 ml dry wine (red)
- 45 gr mushrooms (thin sliced white)
- 45 ml olive oil
- 30 ml olive oil
- 2 gr oregano (dried)
- 1 gr basil (dried)
- some pepper to
sauce is too thick, slowly pour in a little reserved water. Remove bay leaf and discard. Stir in penne and cheese. Cook, stirring, until cheese is melted. Season with salt and pepper. Serve hot.
