Penne Gone Eggplant Caponata

This pasta dish is an easy meat-free weeknight meal thats full of flavour.

The ingredient of Penne Gone Eggplant Caponata

• 2 tbsp 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 tbsp chopped fl at leaf parsley
• 400g penne rigate
• 2 tbsp freshly grated parmesan or vegetarian hard cheese

The Instruction of penne gone eggplant caponata

• heat oil in a pan greater than medium heat grow the onion and garlic and gently cook stirring for 5 minutes or until well ventilated golden growth heat to high amass eggplant and cook stirring for 2 3 minutes until golden later accumulate tomatoes sugar and a little salt and pepper bring to the boil then simmer beyond low heat for 15 minutes or until the eggplant is cooked and sauce thickens raise a fuss in the olives capers and parsley
• meanwhile cook the pasta according to packet instructions drain well later toss later sauce and serve taking into consideration parmesan

Nutritions of Penne Gone Eggplant Caponata

calories: 568 581 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 87 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 16 grams protein
calories: 3 milligrams cholesterol
calories: 427 68 milligrams sodium
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calories: nutritioninformation