Sicilian Eggplant Pasta
This recipe makes 4 servings
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 |
Serve with leaf lettuce salad and Italian bread.
Ingredients
- 1 tbsp olive oil
- 2 cups chopped unpeeled eggplant
- 2 zucchinis, cut_in chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp hot pepper flakes
- 1/2 cup vegetable stock
- 8 kalamata olives, pitted and sliced
- 1/4 cup raisins
- 1/2 tsp salt
- 4 cups penne pasta, (12 oz/375 g)
- 2 tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup 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 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.
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