PERLINE AND OLIVES PENNE PASTA

penne
Serves: 4
400 gr Perlina eggplants
400 gr pasta
1 jar datterino tomato sauce
15 black olives
1 onion
1 garlic clove
Grated parmesan cheese as needed
Extra virgin olive oil
Salt
Black pepper
Directions: Remove the stalks of the eggplants and slice them into rounds. Slice an onion and stir-fry with a garlic clove in a little olive oil until golden, then add the eggplants. Cook for 10 min and add a jar of datterino tomato sauce, stir in the olives and cook for a further 10 min. Season with salt and pepper. Cook the pasta al dente and mix with the sauce. Sprinkle with grated parmesan cheese and serve.