Sicilian Eggplant & Peppers

By tjm01

Ingredients

• 2 Tbsp. olive oil
• 1 lb. eggplant; cut into 1/2" thick slices, then 1/2" wide strips
• 1 each green & red bell pepper
• 1 large onion, halved lengthwise, cut in narrow strips
• 1 can (19 oz) chickpeas, rinsed
• 1 can (16 oz) tomato sauce
• 1/3 cup raisins
• 1 tsp salt
• 3 Tbsp. cider vinegar
• 1 lb. penne pasta, freshly cooked & drained
• Garnish: chopped parsley

Preparation

Step 1

Heat 1 tbsp. oil in a large non-stick skillet over medium heat. Add eggplant and saute 8 minutes or until tender. Transfer to a bowl.
Heat remaining 1 tbsp. oil in skillet. Add peppers and onion, saute 5 minutes until crisp-tender.
Add chickpeas, sauce, raisins, salt and eggplant. Cover and simmer 15 minutes or until eggplant is tender. Stir in vinegar.
Toss with hot pasta; sprinkle with parsley.