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Thursday 1 October 2026

Last cooked 21:00


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Pick-up Penne: Trade War on a Plate

Based on:

TypeMain course

Serves4 people

DateAugust 25, 2026

A pickup truck of penne and eggplant, with sharp tomato-chili sauce and tangy onion: the trade war on your plate.

Long penne and grilled eggplant form a pickup truck silhouette, referencing the Canada-US import conflict. Sharp tomato-chili sauce and tangy pickled onion bring the international tension together in every bite.

Ingredients

  • 400 g penne rigate
  • 2 medium eggplants
  • 2 red onions
  • 4 cloves garlic
  • 1 red chili pepper
  • 2 cans diced tomatoes (800 g total)
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 100 g aged cheese (grated)
  • salt and pepper to taste
  • fresh basil (for garnish)

Method

  1. Slice the eggplants lengthwise into 1 cm thick slices. Brush with olive oil and sprinkle with salt.
  2. Grill the eggplant slices in a grill pan or oven until soft and marked. Set aside.
  3. Cook the penne al dente according to package instructions. Drain.
  4. Slice the onions into thin half rings. Mix with vinegar, sugar, and a pinch of salt. Let marinate at least 15 minutes.
  5. Finely chop garlic and chili pepper. Sauté in a pan with olive oil until fragrant.
  6. Add diced tomatoes. Simmer for 15 minutes until thickened. Season with salt and pepper.
  7. Mix the penne with the tomato sauce.
  8. On each plate, arrange a pickup truck: a thick strip of penne as chassis, a grilled eggplant slice as cabin, penne as the truck bed. Use onion rings for wheels and aged cheese as cargo on the bed.
  9. Garnish with basil.

Serving notes

  • Serve on a large, flat plate for the best silhouette.
  • Drizzle extra chili sauce on the 'road' for added tension.