Pasta with Eggplant Caponata

By Mike_67

MENU PLAN: 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
• ½ cup pitted green olives, sliced
• ¼ cup capers, drained
• 1 tsp. dried oregano
• 2 tsp. balsamic vinegar
• 1 tsp. sugar

Details

Servings 4

Preparation

Step 1

1. In large pot of lightly salted boiling water, cook pasta until al dente. Drain.
2. 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 egg¬plant, 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.