Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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.

Get access to everything we publish when you sign up for Outside+ Join today!.

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

Servings
4

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 7 g
  • Protein Content 14 g
  • Saturated Fat Content 1 g
  • Sodium Content 834 mg
  • Sugar Content 0 g