Red Lentil Penne with Eggplant Caponata

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The Sicilian version of classic ratatouille infuses sweet, sour and spicy elements into a flavorful sauce.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Cook pasta as directed on package; drain.

Step 2

2. Meanwhile, heat 1/4 cup oil in large rondeaux on medium heat. Add onions; cook 2-4 min. until crisp-tender. Drain excess liquid from eggplant; add ¼ cup oil and eggplant to pan. Increase heat to medium-high; cook 3-5 min. until golden brown, stirring frequently. Add tomato paste; cook 1-2 min. until combined. Add enough water to barely cover eggplant mixture; bring to boil. Reduce heat to medium-low; stir in sugar and simmer 20 min. or until slightly thickened.

Step 3

3. Heat remaining oil in medium skillet on medium heat. Add garlic, red pepper and raisins; cook 2-3 min. until garlic is golden brown. Stir into eggplant mixture in pot; season to taste with salt and pepper. Add pasta; toss to coat.

Step 4

4. Garnish with mint and pine nuts before serving.

Step 5

Chef Notes: Keep pasta and sauce separate to serve this mixture as a topper for crostini.


  • 3 lbs Barilla Red Lentil Penne
  • 3/4 cups Extra virgin olive oil
  • 3 cups chopped onions
  • 3 quarts chopped eggplant
  • 1-1/2 cups tomato paste
  • 1/3 cup sugar
  • 6 cloves garlic, minced
  • 1-1/2 tsp crushed red pepper
  • 1-1/2 cup raisins, (soaked in water 30 min., drained)
  • Kosher salt and ground black pepper
  • 3/4 cup loosely packed mint leaves
  • 1/3 cup toasted pine nuts
Recipe Type:
Chef Recommended Cuts
  • Red Lentil Penne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 321
Calories from Fat 90
% Daily Value*
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 378mg
Total Carbohydrate 52g
Dietary Fiber 9g
Sugars 13g
Protein 15g

Vitamin A 6%
Vitamin C 11%
Calcium 4%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.