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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cloves | garlic, chopped | 1 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant deced | 1 | medium (2-1/2" dia) | Sweet Onion, chopped | 1 | can (28 fl oz) | tomatoes canned, diced | 2 | tablespoons | olive oil, extra virgin | 14 | ounces | Crushed Tomatoes | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1/2 | cups (not packed) | Raisins, golden seedless | 20 | large | olives, black | 2 | ounces | low-fat mozzarella | 4 | tablespoons | Cheese, parmesan, shredded | 4 | ounces | penne | 2 | tablespoons | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Onion chopped | 4 | cloves | garlic, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | 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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