Sicilian Eggplant Pasta

Tested Till Perfect

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%
    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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