Sicilian Eggplant Pasta

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1 tablespoon olive oil
2 cups chopped (unpeeled) eggplant
2 zucchini, cut in chunks
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
1/2 cup vegetable stock
8 Kalamata olives, pitted and sliced
1/4 cup raisins
1/2 teaspoon salt
4 cups penne pasta (12 ounces)
2 tomatoes, chopped
1/4 cup grated Parmesan cheese
1/4 cup shredded fresh basil

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.

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