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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor. Ingredients:
1 lb eggplant, cut into 3/4-inch chunks (peeled) |
2 -3 finely chopped garlic cloves |
5 1/2 tablespoons top quality extra virgin olive oil |
8 -16 ounces penne pasta (measured dry) |
1 small onion, chopped |
1/2 bell pepper, chopped (any color) |
1 large firm tomato, chopped |
1/3 cup chopped green olives |
3 tablespoons balsamic vinegar |
1 -2 tablespoon chopped fresh flat-leaf italian parsley |
2 tablespoons tiny capers, rinsed |
1 1/2 teaspoons dried basil (or fresh) |
fresh basil sprig, for garnish (optional) |
2 tablespoons toasted pine nuts (optional) |
grated parmesan cheese, for sprinkling |
Directions:
1. Put pasta water on to boil.
2. In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
3. Put pasta in boiling water.
4. Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
5. Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
6. Serves 4.
7. *Note: I think I prefer this made with only 8 ounces of pasta.
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