Barilla Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint2019-08-16
A saucy take on classic eggplant caponata makes a perfect plant-forward match for red lentil penne. Pine nuts for crunch and the freshness of mint add the final touches.
Bring a large pot of water to a boil.
Squeeze the excess liquid from the eggplants.
In a large rondo, gently cook the onions in 2 tbsp of olive over medium heat until they are opaque.
Add the eggplant and increase the heat to high, sauté until slightly browned.
Add tomato paste and sauté for 1-2 minutes.
Add enough water to cover the eggplant by 1/2 inch, bring the heat to medium low, and simmer for approximately 30 minutes.
In a separate skillet, cook the garlic, chili flakes, and drained raisins over medium heat until the garlic is slightly yellow in color.
Add the garlic mixture to the sauce.
Add the sugar and stir to combine.
Cook the pasta according to the directions.
Drain and toss with the sauce, then garnish with mint and pine nuts.
- 3 lbs Barilla® Red Lentil Penne
- 1½ lb eggplants, peeled and small diced
- 12 tbsp extra virgin olive oil
- 3 cups onions, small diced
- 6 ea garlic cloves, chopped
- 1½ tsp chili flakes
- 1½ cups tomato paste
- 6 tbsp sugar
- 1½ cups raisins (soak in warm water)
- ½ cup mint, chiffonade
- 6 tbsp pine nuts, toasted
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.