Mediterranean penne with eggplant, feta cheese and tomato

Boil the penne.

Heat the oil in a frying pan, then add the onion and the garlic which you have finely chopped.

Sauté until they start changing color.

Add the eggplants and let them sauté for a few minutes while mixing.

Stir in the wine and allow the alcohol to evaporate.

Add the tomatoes and the tomato paste.

Allow everything to simmer and season with a little salt (just a little because you will be adding the feta cheese shortly) and pepper.

A little while before you remove from heat add the feta cheese after you have grated it or diced it. Finally, add the finely chopped parsley. Bon Appétit.