Mezze Penne And Cotechino

• 5 1/4 ounces penne mezze
• 1 cotechino cooked
• 1 eggplant small
• 2 3/8 tablespoons pine nuts
• 1 clove garlic
• salt
• freshly ground pepper
• oil

1. Immerse in a pot full of warm water of the sealed envelope Cotechino bring to a boil.
2. Cook on low heat for about 20 minutes.
3. Remove it being careful not to burn yourself, remove the preserving liquid and taken Cotechino half and cut into cubes 1 cm thick and you need to take part.
4. Toast in a pan in the pine nuts over low heat, remove them from pan and set aside.
5. Wash and cut eggplant into cubes 1 cm thick.
6. In a large skillet Heat over low heat 4 tablespoons oil with garlic in my shirt.
7. Add the diced eggplant, remove the garlic and salt to taste, cover with lid and cook 8-10 minutes or until it is cooked.
8. Boil until al dente in plenty of boiling salted water half-feathers, drain and season without dripping too much into the pan with the eggplant cubes to which you add the diced Cotechino and pine nuts.
9. Saute for one minute over medium heat and serve grinding black pepper to taste.

penne mezze, cotechino cooked, eggplant small, nuts, clove garlic, salt, freshly ground pepper, oil

Taken from www.yummly.com/recipe/Mezze-Penne-and-Cotechino-1665803 (may not work)