Spherical Owner
Location : Australia Posts : 1719
| Subject: Penne with eggplant caponata Wed Mar 22, 2017 4:12 am | |
| Penne with eggplant caponataIngredients (serves 4)
- 2 tbs olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 large eggplant (about 500g), cut into 2cm cubes
- 2 x 400g cans chopped tomatoes
- 2 tsp caster sugar
- 1/2 cup (60g) pitted green olives
- 1/3 cup (65g) drained capers
- 2 tbs chopped flat-leaf parsley
- 400g penne or other short pasta
- 2 tbs freshly grated Parmesan
Method 1. Heat oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light golden. Increase heat to high, add eggplant and cook, stirring, for 2-3 minutes until golden, then add tomatoes, sugar and a little salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until the eggplant is cooked and sauce thickens. Stir in the olives, capers and parsley. 2. Meanwhile, cook the pasta according to packet instructions. Drain well, then toss with sauce and serve with Parmesan. |
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rbyslprs
Posts : 674
| Subject: Re: Penne with eggplant caponata Thu Dec 07, 2017 12:41 am | |
| Yummy! I have a recipe for eggplant sauce that has different ingredients.....I'll post it soon. |
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