Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 12 oz 340g Penne pasta

  2. 1 tablespoon 15ml Olive oil

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 2 Celery stalks - chopped

  5. 1 Eggplant - peeled, chopped (medium)

  6. 2 Garlic cloves - pressed

  7. 1 Diced tomatoes - (15 oz) - drained

  8. 1/2 cup 118ml Pitted green olives - sliced

  9. 1/4 cup 59ml Capers - drained

  10. 1 teaspoon 5ml Dried oregano

  11. 2 teaspoons 10ml Balsamic vinegar

  12. 1 teaspoon 5ml Sugar

Instructions Jump to Ingredients ↑

  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 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.

  3. This recipe yields 4 servings.

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

Comments

882,796
Send feedback