Pasta Caponata Salad

Pasta Caponata Salad
Servings: 6 Prep 20 mins Cook 12 mins Broil 8 mins

Ingredients

  • 1 pound eggplant, cut in 3 x 1/4-inch strips
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound penne, cooked and drained
  • 10 oil-packed olives, pitted, chopped
  • 2 tablespoons capers
  • 1 cup fresh basil, chopped
  • 15 cherry tomatoes, quartered
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic, mashed
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan
  • Shaved Parmesan (optional)

Make It

1. Coat broiler-pan rack with olive oil cooking spray. Coat eggplant strips with cooking spray. Sprinkle with 1/2 teaspoon salt and the pepper.

2. Broil eggplant 8 minutes or until golden on both sides, turning once.

3. Combine penne, eggplant, olives, capers, basil, tomatoes, nuts, garlic, olive oil, cheese and remaining salt in large bowl; toss gently to mix. Serve immediately, with shaved Parmesan, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 14, chol. (mg): 2, sat. fat (g): 4, carb. (g): 58, pro. (g): 11, sodium (mg): 492, Percent Daily Values are based on a 2,000 calorie diet.