By ‘Sky’, guestblogger | Edited by Juling He
I was born September 9th, 1999 in Shandong Province. I believe life is full of joy and happiness. I love baking and cooking, which is very possibly attributed to my mother’s antenatal education. When she carried me, she watched mostly TV food programs, thus influencing me. I have a passion for learning English and watching English cartoons or sitcoms. I also enjoy photography, especially macro photography. I can stay still long enough for a perfect picture while I feel I am roaming in a macro world of flowers, insects, and baked goods. Follow me on Sina blog.sina.com.cn/skyhomecooking or Weibo weibo.com/skyhomecooking.
- Penne Pasta
I love all kinds of wheat-flour foods, whether it’s steamed buns or noodles. Noodles are especially my favorite. We often have fresh homemade noodles, and sometimes penne pasta. This time, I used my mom’s way of making fried eggplant mixed with tomato sauce. The penne pasta is served with tomato sauce and eggplant. I combine Chinese and the Italian cuisine. The dish is delicious!
Ingredients：
- 1 medium-sized eggplant
- 2 tomatoes
- 80 grams bacon
- 300 grams penne pasta
- 1 cup tomato sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons cooking oil
- 3 eggs
- 50 grams flour
- salt to taste
Method：
- Slice the eggplant, thinly and chop the bacon.
- Beat three eggs and mix well with dark soy sauce and flour. Dip the sliced eggplant into the egg batter. Heat 2 tablespoons of cooking oil in a pan and fry all eggplant slices until golden brown.
- Boil the penne pasta for 15 minutes. Remove from heat. Drain and rinse with cold water to stop from cooking. Set aside.
- Heat 2 tablespoons of cooking oil in a wok. Stir fry garlic until fragrant. Add bacon, tomatoes, tomato sauce, salt, and 2 cups of water. Continue to stir.
- Add the eggplant slices and continue stir-frying until the sauce thickens. Top the penne pasta with eggplant sauce.
Cooking Tip：
Let the eggplant simmer in the sauce longer, it will be more flavorful.
