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Penne Pasta with Eggplant, Olives and Mint Recipe

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This recipe for Penne Pasta with Eggplant, Olives and Mint, by , is from Elfie Duminy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
500g penne pasta
60ml olive oil
1 red onion, chopped
2 eggplants, chopped in 2.5cm cubes
125ml kalamata olives, halved
15ml capers, chopped
6 anchovies in oil, drained, chopped
black pepper
125ml pasta water
30ml fresh mint leaves, chopped
30g Rocket

Directions:
Directions:
Heat olive oil in large saucepan and saute onions until soft and caramelized. Stir in eggplant cubes and saute until golden brown. Add olives, capers, anchovies and black pepper.Remove from heat and put aside. Add pasta in a large saucepan with boiling salted water and cook to al dente. Drain and save some water. Return the eggplant mixture to heat and add 60ml of the pasta water. Add mint and rocket and serve.

Hint: The eggplant cubes can also be roasted.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Kan be served hot or at room temperature.

 

 

 

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