Summer Penne

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450 grams (1 lb) Ground Beef / Pork Mix
1 good sized Japanese eggplant
1/2 red bell pepper
1/2 yellow bell pepper
1 1/2 fresh tomatoes
2 cloves garlic
150 ml (3/4 cup) finely grated Parmesean Cheese
1 tablespoon of fresh Italian Parsley
1 teaspoon basil
1 teaspoon oregano
1 1/2 teaspoon salt
plenty of fresh ground black pepper
450 g (8.8 oz) of penne


Slice the tomatoes into eigths, then slice thinly and place aside with all of the juice and seeds.

Chop the garlic, peppers, and the eggplant into tiny cubes and place in a fry pan.

Chop the parsely finely at the last moment.

Over a medium heat, saute the spices, the vegatables, and the meat and mix until slightly browned.

Stir in the tomatoes and cheese and simmer for 10 minutes.

Spoon over penne, garnish with some parsely, and top with some parmesean.