Penne con Melanzane

From River Cafe Cook Book via via Witek

INGREDIENTS
2 medium aubergines
3 garlic cloves, peeled and chopped
5 tbs finely chopped flat leaf parsley
2 dried chillies, crumbled
2 tins (800gm) chopped tomatoes or 1.3kg fresh, skinned and seeded
250 gm penne
150 gm mozzarella di bufala, grated
120 gm grated parmegano
olive oil
salt and pepper

DIRECTIONS
Thinly slice the aubergines, de-gorge them for 30 minutes, rinse and dry them.
In the meanwhile heat 3 tbs of olive oil in a large pan and add the garlic, parsley and chilli. Fry gently for 5 minutes and, when the garlic has browned, add the tomatoes and cook for a further 20 minutes. The sauce should be quite liguid.
Heat 3 more tbs of olive oil in a frying pan and fry the aubergine until light brown and crisp. Drain well and fry the remaining aubergine in batches.
Cook the penne in salted water, drain thoroughly and return to the pan. Mix in the sauce, the aubergine and the grated cheese and serve at once