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Sicilian Eggplant Pasta




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 tbsp (15 mL) olive oil

•
2 cups (500 mL) chopped (unpeeled) eggplant

•
2 zucchini, cut in chunks

•
1 onion, chopped

•
2 cloves garlic, minced

•
1/4 tsp (1 mL) hot pepper flakes

•
1/2 cup (125 mL) vegetable stock

•
8 Kalamata olives, pitted and sliced

•
1/4 cup (50 mL) raisins

•
1/2 tsp (2 mL) salt

•
4 cups (1 L) penne pasta (12 oz/375 g)

•
2 tomatoes, chopped

•
1/4 cup (50 mL) grated Parmesan cheese

•
1/4 cup (50 mL) shredded fresh basil


Recipe



In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften.

Stir in stock, olives, raisins and salt; bring to boil. Reduce heat to medium; cook, stirring often, for 3 to 4 minutes or until eggplant is tender.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Stir in eggplant sauce, tomatoes, Parmesan cheese and half of the basil. Serve topped with remaining basil.