Wednesday, September 28, 2016

Day 264 Penne Pasta Caponata

Penne Pasta Caponata

1 Eggplant, peeled and cubed
4 Tomatoes, diced
1 Onion, chopped
3 Cloves Garlic, chopped
1/2 Cup Olives, sliced
1/3 Cup Capers
1/4 Cup Veggie Stock
2 Tablespoons Parsley, chopped
1/2 Pound Penne Pasta
Balsamic Vinegar

1.  Preheat Oven to 400 F.

2.  Lightly oil a baking sheet.  Add the eggplant, tomatoes, garlic and onion.  Bake 20 minutes.
I used chickpea pasta

3.  Cook the pasta and drain.

4.  Transfer the veggies and stock to a large stock pan.  Add the olives and capers.  Cook for 10 minutes.  Add the pasta and parsley.  Cook till heated through.  Add the balsamic vinegar to taste.

Soundtrack - Get Lit - Global Warming

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