|1 pkg (375 g)||Italpasta Total Penne Rigate|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive oil|
|1 can (796 mL)||Italpasta Canadian Diced Tomatoes|
|1/2 tsp (2 mL)||each salt and pepper|
|2 cups (500 mL)||chopped eggplant|
|1 cup (250 mL)||sliced celery|
|1||red pepper chopped|
|¼ cup (60 mL)||sliced green olives|
|¼ cup (60 mL)||sliced black olives|
|1 cup (250 mL)||torn fresh basil leaves|
|2 tbsp (30 mL)||red wine vinegar|
|¼ cup (60 mL)||toasted pine nuts (optional)|
- Heat the oil in large nonstick skillet set over medium heat. Add the onion and celery; cook for 3 minutes. Stir in the diced tomatoes, salt and pepper; bring to a boil. Add the eggplant. Simmer, covered, for 15 minutes or until tender.
- Stir in the zucchini, red pepper, green olives and black olives. Cook uncovered for 10 minutes or until thickened. Remove from heat. Stir in basil and vinegar. Adjust salt and pepper to taste.
- Meanwhile, cook Italpasta Total Penne Rigate in a large pot of boiling salted water until al dente, 10 minutes. Drain well. Spoon eggplant mixture over penne and garnish with pine nuts.
Calories per serving (2 cups prepared) 351, Fat 11 g, Cholesterol 0 mg, Sodium 219 mg, Carbohydrates 56 g, Fibre 5 g, Sugar 5g, Protein 10 g