Red Lentil Penne with Eggplant Caponata

Amount Per Serving
Calories 321		Calories from Fat 90
% Daily Value*
Total Fat 10g		15%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 378mg		16%
Total Carbohydrate 52g		17%
	Dietary Fiber 9g	36%
	Sugars 13g
Protein 15g		30%

Vitamin A 6%		Vitamin C 11%
Calcium 4%		Iron 20%

*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.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

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

3 pounds 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 teaspoon 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

Instructions

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

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.

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.

4. Garnish with mint and pine nuts before serving.

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