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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put pasta water on to boil. | 2. In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown. | 3. Put pasta in boiling water. | 4. Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes. | 5. Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature. | 6. Serves 4. | 7. *Note: I think I prefer this made with only 8 ounces of pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cut peeled	-	-	-	-
garlic clove	2 -3		chopped	0.0	0.0	0.0	0.0
extra virgin olive oil	5 1/2	tablespoons		0.0	0.0	0.0	0.0
penne pasta	8 -16	ounces	measured	0.0	0.0	0.0	0.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
bell pepper	1/2		chopped	0.0	0.0	0.0	0.0
tomato	1		firm chopped	41.86	9.282	2.184	0.364
green olive	1/3	cup	chopped	0.0	0.0	0.0	0.0
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
flat leaf italian parsley	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
caper	2	tablespoons	rinsed	3.9560000000000004	0.8411	0.4059	0.1479
basil	1 1/2	1/2	dried	0.3047	0.0351	0.0417	0.0085
basil sprig				0.0	0.0	0.0	0.0
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.