How to make eggplant penne
Sautée diced eggplant tomato onion in olive oil and butter until very soft. Add 1/4 cup water at a time once or twice until eggplant breaks down nicely. You want utterly sublime mush.
Add eggplant, cream, saffron powder, seasonings and blend. Taste and re-blend. For spicier add crushed red pepper flakes. Mix with Penne. Serve with French bread or the quintessential dinner roll!
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