Penne Pasta with Caponata Sauce

January 16, 2013

Penne pasta topped with a sauce of eggplant, olives, tomatoes, and capers.

2 oz. penne pasta
1 T. olive oil
1 onion, chopped
1 eggplant, peeled and chopped
4 garlic cloves, minced
1 (28 oz) can stewed tomatoes
¼ c. olives
2 T. capers
1 t. salt
1 t. black pepper
½ t. red pepper
1 t. Italian seasoning
1/3 c. Parmesan cheese
1/3 c. fresh parsley, chopped

1. Cook the pasta according to the package directions. Drain and set aside. 2. In a large skillet heat the oil over medium heat. Cook the onion and garlic for 3 minutes, stirring occasionally. 3. Add in...
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Nutritions

Calories
281

Sodium
1878mg
78% DV

Fat
13g
20% DV

Protein
17g
34% DV

Carbs
25g
8% DV

Fiber
4g
19% DV