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