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Recipe

Penne with eggplant caponata

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Penne with eggplant caponata
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 large (500g) eggplant, cut into 2 cm pieces
  • 2 400g cans diced tomatoes
  • 2 teaspoon caster sugar
  • 1 teaspoon chilli flakes
  • 500 gram dried penne pasta
  • 1/4 cup pitted green olives, halved
  • 1 tablespoon drained capers
  • 1/4 cup parsley, chopped
  • grated parmesan, to serve

Method

Penne with eggplant caponata
  • 1
    Heat oil in a large frying pan on medium. Sauté onion and garlic, 4-5 minutes.
  • 2
    Increase heat to high. Add eggplant and cook, stirring, 3-4 minutes. Add tomato, sugar and chilli. Bring to boil. Reduce heat to low. Simmer, uncovered, 10-15 minutes, until sauce thickens. Season to taste.
  • 3
    Meanwhile, cook pasta following packet instructions. Drain well, reserving 1 cup cooking liquid.
  • 4
    Add pasta and reserved liquid to sauce with olives and capers. Heat through. Stir in parsley. Serve sprinkled with parmesan.

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