| Pasta With Eggplant Caponata
12 ounces of penne pasta
1 tablespoon of olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium eggplant, peeled, chopped
2 garlic cloves, pressed
1 can of diced tomatoes - (15 oz),drained
1 cup of pitted green olives, sliced
1 cup of capers, drained
1 teaspoon of dried oregano
2 teaspoons of balsamic vinegar
1 teaspoon of sugar |
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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.
Comments: This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar-style dressing and some bread sticks on the side.
Recipe By: Vegetarian Times, March 2002 Formatted for MC7 08-07-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 405 Calories; 5g Fat (12.3% calories from fat); 13g Protein; 75g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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