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Pasta Caponata
4
30 mins
Ingredients
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1 lb. eggplant, cut in 3/4 inch chunks
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2 to 3 cloves garlic, chopped
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5 1/2 Tbsp. STAR Extra Virgin Olive oil
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1 small onion, chopped
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1/2 bell pepper (any color)
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1 large tomato, chopped
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1/3 cup STAR Pimiento Stuffed Manzanilla Olives, chopped
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3 Tbsp. STAR Balsamic Vinegar
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1 Tbsp. chopped parsley
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2 Tbsp. STAR Capers, rinsed (optional)
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1 1/2 tsp. dried basil
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1lb. dried pasta (farfalle or penne)
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Parmesan cheese (for topping)
Instructions
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1.
In a sauté pan, stirfry eggplant and garlic in 4 Tbsp. olive oil until tender and a little brown.
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2.
In a large pan sauté 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 approximately 7 minutes. Cook pasta according to package directions.
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3.
Toss hot, drained pasta together with eggplant sauce and serve with grated Parmesan.
