 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | cup, cubes | Eggplant deced | 1/2 | clove | garlic, chopped | 1/3 | slice, large (1/4" thick) | Sweet Onion, chopped | 1/3 | can (16 fl oz) | tomatoes canned, diced | 1 3/4 | ounces | Crushed Tomatoes | 1/4 | tablespoon | olive oil, extra virgin | 1 1/2 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped | 1/8 | cup (not packed) | Raisins, golden seedless | 2 1/2 | large | olives, black | 1/4 | ounce | low-fat mozzarella | 1/2 | tablespoon | Cheese, parmesan, shredded | 1/2 | ounce | penne | 1/4 | tablespoon | olive oil, extra virgin | 1/3 | slice, large (1/4" thick) | Onion chopped | 1/2 | clove | garlic, chopped | 1 1/2 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil in pan, add veggies and tomato, simmer 20 minutes. | | 2 | Cook pasta. | | 3 | Add half of the camponata to pasta, top with cheese, broil until cheese melted. | | 4 | Freeze half for later. |
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