Pasta with Caponata Sauce
adapted from a recipe presented by the Cooking Club

Pasta with Caponata Sauce

Ingredients

1/2 package (6 to 8 oz.) whole grain penne pasta
1 tablespoon extra virgin olive oil
1 cup of chopped onion
1 small (8 oz.) eggplant, peeled and chopped
3 or 4 large garlic cloves, minced
1 (28 oz.) can stewed tomatoes
1/4 cup of sliced, pitted Kalamata olives
2 tablespoons capers
1/4 teaspoon crushed red pepper
1/2 cup Vegan Parm or nutritional yeast
1/2 cup chopped fresh basil

How we make it

Cook pasta according to package directions.

Meanwhile, heat oil in large saucepan over medium heat until hot. Add the onion and cook until translucent, about 3 minutes, stirring occasionally.

Add the eggplant. Cook for about 5 more minutes or until tender, again stirring occasionally.

Stir in the minced garlic, cook and stir for another 30 to 40 seconds.

Add the tomatoes, olives, capers and crushed red pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Stir occasionally and crush the tomatoes slightly.

Add the cooked pasta, toss to mix well. Serve sprinkled with Vegan Parm or nutritional yeast and topped with chopped, fresh basil.

Makes about 4 (1 3/4 cup) servings.

Per serving: 350 calories, total fat 9g, saturated fat 2.5g, protein 13g, carbs 59g, cholesterol 5mg, sodium 1600mg, fiber 8.5g.