Eggplant caponata penne recipe
Ingredients - For the Eggplant Caponata - 3 Tablespoons Olive Oil - 1 medium Yellow Onion - 1 pound Eggplant - 3 Garlic - One 15-ounce can diced Tomatoes - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Saute pan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Serving bowl
- Plate
Ingredients
- Olive Oil: 3 Tablespoons
- Yellow Onion: 1 medium
- Eggplant: 1 pound
- Garlic: 3
- Tomatoes: One 15-ounce can diced
- Chicken broth: 1 cup low-sodium
- Bell Peppers: 1 red
- Balsamic vinegar: 2 Tablespoons
- Basil: ¼ cup loosely packed fresh
- Oregano: 2 teaspoons dried
- Kosher Salt: ½ teaspoon
- Black Pepper: ½ teaspoon
- Penne Pasta: 8 ounces whole wheat
- Ricotta Cheese: ½ cup part-skim
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