Eggplant with Capers and Olives Recipe
Try this Eggplant with Capers and Olives Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains pasta
vegetarian
pescatarian
- 2 tbsp olive oil
- 1 tbsp capers
- 1/4 tsp red pepper flakes
- 1 lb. eggplant
- 1 large leek
- 1 cup small black olives
- 1/4 cup pine nuts or pistachios (sometimes i use walnuts)
- 3/4 lb. cooked ziti or other pasta
- freshly grated asiago chese
- Carbohydrate 11.8245430694201 g
- Cholesterol 0 mg
- Fat 5.5778906733566 g
- Fiber 5.4019477596653 g
- Protein 1.81289518739676 g
- Saturated Fat 0.761144070302073 g
- Serving Size 1 1 serving (258g)
- Sodium 363.471821252343 mg
- Sugar 6.42259530975479 g
- Trans Fat 0.300666482346995 g
- Calories 95 calories
Trim top and bottom from eggplant.Cut into cubes and set in a colander. Toss cubes with a little salt and let drain for 15 minutes.Rinse well and pat dry with a paper towel.Slice the white and light green parts of the leek.Heat olive oil in a large skillet over medium heat. Saute leek until soft, 3-4 minutes.Add rinsed eggplant to skillet. Saute until soft, 5-15 minutes.Add olives, capers, nuts and red pepper flakes. Heat through.Toss with drained pasta, adding small amounts of additional olive oil if desired.Top each serving with grated cheese.
