Try this Penne with Eggplant Caponata recipe, or contribute your own.
Suggest a better descriptionStep 1
Heat oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light golden. Increase heat to high, add eggplant and cook, stirring, for 2-3 minutes until golden, then add tomatoes, sugar and a little salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until the eggplant is cooked and sauce thickens. Stir in the olives, capers and parsley.
Step 2
Meanwhile, cook the pasta according to packet instructions. Drain well, then toss with sauce and serve with parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (418g) | ||
Recipe Makes: 5 Servings | ||
|
||
Calories: 399 | ||
Calories from Fat: 51 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 73mg | 22 % | |
Sodium 1256.8mg | 43 % | |
Potassium 1002.4mg | 26 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 67.7g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.