Ingredients
-
For the Eggplant Caponata
-
3 Tablespoons Olive Oil
-
1 medium Yellow Onion
-
1 pound Eggplant
-
3 Garlic
-
One 15-ounce can diced Tomatoes
-
1 cup low-sodium Chicken broth
-
1 red Bell Peppers
-
2 Tablespoons Balsamic vinegar
-
¼ cup loosely packed fresh Basil
-
2 teaspoons dried Oregano
-
½ teaspoon Kosher Salt
-
½ teaspoon Black Pepper
-
For the Pasta
-
8 ounces whole wheat Penne Pasta
-
½ cup part-skim Ricotta Cheese
Directions
Steps
|
1
Done
|
For the Eggplant CaponataHeat a large nonstick sauté pan over medium heat. Add the olive oil. Once it is hot, add the onion and eggplant and cook, stirring often, for 4 to 5 minutes, until soft. |
|
2
Done
|
Add the garlic, tomatoes, broth, bell pepper, balsamic vinegar, basil, oregano, salt, and pepper, stirring to combine, then reduce the heat to medium-low and simmer for 15 to 20 minutes. |
|
3
Done
|
For the PastaBring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes; drain. |
|
4
Done
|
Serve the penne topped with the warm caponata and garnished with a dollop of the ricotta cheese. |
