Prep 15 mins
Cook 15 mins
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.
- 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 tomatoes, 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
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- 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.
- 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.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
I found it a bit oily and will reduce the oil next time. You didnt write what to do with the tomatoe, capers, and olives & Parsley so I just topped the penne with it. It was tasty and I did add salt at the table.I will make again but ajust for my taste buds