Recipe Name Camponata and penne Submitted by janer1 Recipe Description good Quantity 1 Quantity Unit large pan Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount Measure 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 Steps Sequence Step 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.