Pasta With Eggplant Caponata

By á-174942

Ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 celery stalks chopped
• 1 medium eggplant peeled, chopped
• 2 garlic cloves pressed
• 1 can diced tomatoes - (15 oz) drained
• 1/2 cup pitted green olives sliced
• 1/4 cup capers drained
• 1 teaspoon dried oregano
• 2 teaspoons balsamic vinegar
• 1 teaspoon sugar

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.

Per Serving: 445 Cal; 14g Prot; 8g Total Fat (1 Sat. Fat); 81g Carb.; 0mg Chol; 834mg Sod.; 7g Fiber.