2 large eggplants or 750 g, peeled and cut into 2cm cubes
1 tablespoon salt
2 tablespoons vegetable oil or 30 ml
2 tablespoons extra virgin olive oil or 30 ml
2 cloves garlic, finely crushed
2 teaspoons chilli flakes, red
2 cans tomatoes, canned with juice or 800 g, crushed
½ cup water or 125 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
½ teaspoon ground black pepper
1 teaspoon marjoram, dried
1 teaspoon dried oregano
1 packet penne pasta dried pasta or 500 g
8 cups water or 2 liters
¼ cup fresh basil, chopped
2 tablespoons parmesan cheese, (optional)
Place Eggplant cubes in a mixing bowl, dredge with Salt and allow to sit for 30 minutes for the juices to render out. Drain and discard juices and coat with Vegetable Oil.
Place Eggplant on a baking sheet and grill in the oven until soft and slightly golden brown on all sides. Remove and allow to cool.
Meanwhile heat Olive Oil in a large sauce pan on medium heat, add Garlic and Chili and cook until soft, taking care not to burn the garlic.
Add Hot Water, MAGGI® Chicken Bouillon , Tomatoes, Black Pepper, Marjoram, and Oregano to the pan and allow to cook for 10 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, and discard water.
Add cooked pasta to the sauce, and mix over low heat until evenly coated.
Add grilled Eggplant pieces and Basil to the pasta and gently toss.
Place on a coated pasta large platter and garnish with Parmesan Cheese.