Sicilian Eggplant Pasta Sicilian Eggplant Pasta

Sicilian Eggplant Pasta Image by: Sicilian Eggplant Pasta Author: Canadian Living

Serve with leaf lettuce salad and Italian bread.

  • Portion size 4 servings



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


  • Iron 21.0
  • Folate 69.0
  • Calcium 13.0
  • Vitamin A 8.0
  • Vitamin C 30.0
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Sicilian Eggplant Pasta