Sicilian Eggplant Pasta
Serve with: Leaf Lettuce Salad — Italian Bread
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 473 |
| pro | 16 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 84 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 874 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 21% |
| vit A | 8% |
| vit C | 30% |
| folate | 69% |
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1 tbsp (15 mL) olive oil
2 cups (500 mL) chopped (unpeeled) eggplant
2 zucchini, cut in chunks
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1/2 cup (125 mL) vegetable stock
8 Kalamata olives, pitted and sliced
1/4 cup (50 mL) raisins
1/2 tsp (2 mL) salt
4 cups (1 L) penne pasta (12 oz/375 g)
2 tomatoes, chopped
1/4 cup (50 mL) grated Parmesan cheese
1/4 cup (50 mL) shredded fresh basil
Preparation:
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 sa< 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.
Additional Information
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