Penne Pasta with Makdous, Tomato and Feta
Author: April Ozbilgin
Recipe type: Main
- 4-5 Makdous (Oil Cured Eggplant)
- 1 14.5 ounce can diced tomatoes
- ¾ Cups Feta Cheese
- 1 12 ounce Package Gluten free Penne (or normal Penne)
- ¼ Cup Fresh Parsley, chopped
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook 11-13 minutes or as directed on the package.
- While the water is coming to a boil, place 4-5 oil cured eggplants into a skillet.
- Turn the heat to medium high, then add in the diced tomatoes.
- Cook until the pasta is ready.
- When the pasta is cooked, drain and add to the skillet with the tomatoes and eggplant.
- Stir well, then crumble the Feta cheese over the pasta.
- Sprinkle on the fresh parsley and serve. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/04/penne-pasta-with-makdous-tomato-and-feta.html
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