Pasta with Eggplant Caponata

By Mike_67

Ingredients

• 16 ounces penne pasta
• Non-stick cooking spray
• 1 sweet yellow onion, chopped
• 1 green bell pepper, chopped
• 1 medium eggplant, peeled and chopped
• 2 cloves garlic, minced
• 15 ½ ounce can diced tomatoes, drained
• 15 ½ ounce can tomato sauce
• ½ cup pitted green olives, sliced
• ¼ cup capers, drained
• 1 teaspoon dried oregano
• 2 teaspoons balsamic vinegar
• 1 teaspoon sugar

Preparation

Step 1

Cook pasta according to package directions. Drain.

While pasta is cooking, spray large skillet with oil and heat over medium-high heat. Add onion and bell pepper and sauté until soft, about 5 minutes. Add eggplant and cook until soft, stirring to prevent sticking, about 5 minutes.

Add remaining ingredients, reduce heat and simmer sauce 5 to 10 minutes. Toss with pasta and serve with a salad or romaine lettuce tossed with Caesar dressing and bread sticks.