Steps

1. Bring a large pot of water to a boil and start cooking the penne (100g). Cook for approximately 12 minutes.
   🕒 01:47
2. Cut the eggplants (5) into large bite-sized pieces. (This is the key!) Cut them slightly larger to ensure the eggplant has a noticeable presence.
   🕒 01:57
3. Cut the ground beef (200g) into manageable pieces if there are any large sections.
   🕒 02:31
4. Heat oil (to taste) in a frying pan and sauté the cut eggplant.
   🕒 03:31
5. Once the eggplant has softened, season lightly with salt (to taste). It's fine if it still has a slight bite.
   🕒 04:43
6. In the same frying pan, add garlic (to taste) and red pepper flakes (to taste) and sauté until fragrant. Add a bit more garlic than usual.
   🕒 04:56
7. Add the diced tomatoes (1 can, 400g) and salt (to taste), and reduce over high heat.
   🕒 05:26
8. Stir in oregano (to taste) and simmer until the raw tomato smell disappears.
   🕒 05:31
9. Add the cut ground beef to the reduced sauce and continue to cook.
   🕒 06:34
10. Add the sautéed eggplant to the sauce and simmer briefly.
    🕒 08:07
11. Add the cooked penne to the sauce and toss to combine well.
    🕒 08:40
12. Serve on a plate and sprinkle with Parmesan cheese (to taste), if desired.
    🕒 10:33