Pasta with Eggplant Caponata


This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar-style dressing and some bread sticks on the side.

  • 4Servings


  • 12 oz. penne pasta
  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 medium eggplant, peeled and chopped
  • 2 cloves garlic, pressed
  • 15-oz. can diced tomatoes, drained
  • 1/2 cup pitted green olives, sliced
  • 1/4 cup capers, drained
  • 1 tsp. dried oregano
  • 2 tsp. balsamic vinegar
  • 1 tsp. sugar


In large pot of lightly salted boiling water, cook pasta until al dente. Drain.

While pasta is cooking, heat oil in large skillet over medium-high heat. Add onion and celery, and cook, stirring occasionally, until soft, 5 minutes. Add eggplant, and cook until soft, stirring to prevent sticking, 5 minutes. Add garlic, tomatoes, olives, capers oregano, balsamic vinegar and sugar. Reduce heat, and simmer sauce 5 to 10 minutes. Add salt and pepper to taste. Toss with pasta and serve.

Nutrition Information

  • Calories: 445
  • Carbohydrate Content: 81 g
  • Fat Content: 8 g
  • Fiber Content: 7 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 834 mg