1 Eggplant, peeled and cut into 1⁄2" cubes
1 16 oz. package Sclafani #12 Bouble Pasta
1⁄2 28 oz. can Sclafani Crushed Tomatoes
1 Red Pepper, cut into 1⁄2" cubes
1 Yellow Pepper, cut into 1⁄2" cubes
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1⁄2 C. Frantoio (Unfiltered) Extra Virgin Olive Oil
1⁄2 C. Dry White Wine
2 Tbl Chopped Fresh Oregano
12 to 15 Black Olives, pitted and sliced
2 Cloves Garlic, Thinly Sliced
Salt & Pepper - to taste |
Heat 5 tablespoons of oil in a heavy saucepan. Add the garlic and saute for 1 minute. Wash the peppers, cut and remove the seeds. Wash and cut the eggplant and put in saucepan. Add the peppers and cook, uncovered, stirring frequently, for 5 minutes or until lightly browned.
Add the tomatoes and boil for 4 to 5 minutes, stirring frequently. Cook until the liquid has reduced slightly, then add the wine. Bring back to a boil and season with salt and pepper. Cook, partialy covered, for 20 minutes or until the vegetables are tender.
Cook the pasta in 4 quarts of boiling salted water, until "al`dente" (tender but firm to the bite), then drain. Place in a serving bowl and mix with the remaining oil and half of the sauce. Spoon the remaining sauce over the pasta and garnish with the oregano and olives.
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