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Prep and Cook time:
40 minutes
Makes: 6 servings
Start the caponata, then cook the pasta. Warm cheese bread in the oven and pull together an easy romaine and radicchio salad to round out the meal. Then relax and linger over espresso and biscotti.
Ingredients
Caponata:
3/4 pound Japanese eggplants, ends trimmed, cut into 1/2-inch pieces
1 onion (about 3/4 lb.), thinly sliced
3 cloves garlic, minced or pressed
3 tablespoons Olive Oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup prepared sundried tomato and olive pasta sauce
2 packages (9 oz. each) fresh Egg Fettuccine
4 cups broccoli florets (1 in. in size)
1 can (15 oz.) garbanzos, rinsed and drained
1/2 cup dry red wine
Salt and pepper
Instructions
1. In a 6-quart pan, bring 4 quarts of water to a boil over high heat.
2. Meanwhile, in a 12- to 14-inch nonstick frying pan with a lid, combine
eggplant, onion, garlic, olive oil, sugar, and salt. Cover pan and place
over medium-high heat. Cook vegetables, covered but stirring occasionally,
until they are soft and eggplant is browned, about 15 minutes.
3. To boiling water, add fettuccine and broccoli; cook, uncovered, until
both are tender to bite, 3 to 4 minutes. Drain well, rinse with cool water
to stop cooking, then drain well again.
4. Add pasta sauce to eggplant mixture and cook until heated through,
about 1 minute. Add garbanzos and wine and heat until simmering. Stir
often until heated through, 3 to 4 minutes.
5. Transfer pasta and broccoli to a large serving bowl. Add caponata
mixture and mix well. Season to taste with salt and pepper.
Nutritional Information
Per serving: 546 cal., 23% (125 cal.) from fat; 19 g protein; 14 g fat (2.6 g sat.); 84 g carbo (10 g fiber); 484 mg sodium; 96 mg chol.
