Penne With Eggplant Caponata Recipe

Name: Penne With Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 None onion, chopped; 2 cloves garlic, crushed; 1 large eggplant, cut into 3/4-inch cubes; 2 cans (14 oz each) diced tomatoes; 2 tsp sugar; 1 tsp red pepper flakes; 1 pkg (1 lb) penne pasta; 1/4 cup pitted green olives, halved; 1 tbsp drained capers; 1/4 cup chopped parsley; None None Grated Parmesan cheese, to serve

Servings: persons

1/4 cup olive oil
1 None onion, chopped
2 cloves garlic, crushed
1 large eggplant, cut into 3/4-inch cubes
2 cans (14 oz each) diced tomatoes
2 tsp sugar
1 tsp red pepper flakes
1 pkg (1 lb) penne pasta
1/4 cup pitted green olives, halved
1 tbsp drained capers
1/4 cup chopped parsley
None None Grated Parmesan cheese, to serve

1
Heat oil in a large skillet on medium heat. Saute onion and garlic, 4-5 mins.
2
Increase heat to high. Add eggplant and cook, stirring, 3-4 mins. Add tomatoes, sugar and red pepper flakes. Bring to a boil. Reduce heat to low. Simmer, uncovered, 10-15 mins, until sauce thickens. Season to taste.
3
Meanwhile, cook pasta in boiling salted water according to package directions. Drain well, reserving 1 cup cooking liquid.
4
Add pasta and reserved liquid to sauce. Stir in olives and capers and cook until heated through. Stir in parsley. Serve sprinkled with Parmesan cheese.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 None onion, chopped, 2 cloves garlic, crushed, 1 large eggplant, cut into 3/4-inch cubes, and more.

Yes, Penne With Eggplant Caponata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Eggplant Caponata

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