Penne Arrabbiata with Roasted Eggplants

Place eggplant cubes in a mixing bowl, dredge with salt and allow to sit for 30 mins 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 saucepan over 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 mins.

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.