Pasta With Eggplant Caponata

Recipe Ingredients

12 oz	340g	Penne pasta
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
2		Celery stalks - chopped
1		Eggplant - peeled, chopped (medium)
2		Garlic cloves - pressed
1		Diced tomatoes - (15 oz) - drained
1/2 cup	118ml	Pitted green olives - sliced
1/4 cup	59ml	Capers - drained
1 teaspoon	5ml	Dried oregano
2 teaspoons	10ml	Balsamic vinegar
1 teaspoon	5ml	Sugar

Recipe Instructions

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.

Source:
Vegetarian Times, March 2002

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