Sicilian Eggplant Pasta

Sicilian Eggplant Pasta Author: Canadian Living Credits: Sicilian Eggplant Pasta

Serve with leaf lettuce salad and Italian bread.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped unpeeled eggplant
  • 2 zucchinis cut_in chunks
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup vegetable stock
  • 8 kalamata olives pitted and sliced
  • 1/4 cup raisin
  • 1/2 teaspoon salt
  • 4 cups penne pasta (12 oz/375 g)
  • 2 tomatoes chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded fresh basil

Method

In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften.

Stir in stock, olives, raisins and salt ; bring to boil. Reduce heat to medium; cook, stirring often, for 3 to 4 minutes or until eggplant is tender.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Stir in eggplant sauce, tomatoes, Parmesan cheese and half of the basil. Serve topped with remaining basil.

Nutritional facts <b>Per serving:</b> about

  • Sodium 874 mg
  • Protein 16 g
  • Calories 473.0
  • Total fat 9 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 84 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 69.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sicilian Eggplant Pasta

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