eggplant with olives

[Guest guest]

we tested this with black olives - so we still haven't had THIS recipe (green

olives)! Good. Strong flavors - in harmony

 

Remember Patsy Jamieson? She had a regular column in Eating Well mag.

this article in " Cooking pleasures " about olives was hers.

 

(will xpost veg recipes, elf, mcrecipe)

 

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Penne with Eggplant and Olive Sauce for 2

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<RcpE name= " Penne with Eggplant and Olive Sauce for 2 " author= " Patsy Jamieson:

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* Exported from MasterCook *

 

Penne with Eggplant and Olive Sauce for 2

 

Recipe By :Patsy Jamieson: " Olives: Mediterranean Gold "

Serving Size : 2 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup canned plum tomatoes -- undrained

3 teaspoons olive oil

1 cup cubed (1 inch) eggplant

1/3 cup chopped onions

1 1/3 garlic cloves -- minced

pinch crushed red pepper

1/4 cup green olives

(such as green cracked or manzanilla)

pinch salt

pinch freshly ground pepper

2 tablespoons chopped fresh Italian parsley

1/3 pound penne (tube-shaped pasta) (about 1 cup)

1/3 cup crumbled feta cheese

 

Process tomatoes: place tomatoes with juice in food processor; pulse until

tomatoes are chopped but retain some texture. Set aside.

 

Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high

heat until hot. Add eggplant; cook 5 to 7 minutes or until browned and tender,

turning occasionally. Remove from skillet; set aside.

 

Saute Onions: Reduce heat to medium-low; add remaining oil to skillet. Add

onions; cook 3 to 5 minutes or until softened and lightly browned, stirring

frequently.

 

Assemble: Add garlic and red pepper; cook and stir 30 to 60 seconds. Add

tomatoes; mix well. Increase heat to medium-high. Bring to a boil. Add eggplant,

olives, salt and pepper; stir to mix. Reduce heat to medium-low; simmer,

uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has

thickened. Stir in parsley.

 

Meanwhile, cook penne according to package directions. Drain; place in warm

large bowl. Toss with sauce; sprinkle with cheese.

 

Source:

" Cooking Pleasures (2000-10/11) "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 461 Calories; 14g Fat (27.3% calories

from fat); 15g Protein; 68g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol;

593mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

NOTES : Olives play a supporting role in this simple pasta dish. They are mild,

yet they contribute an extra dimension of flavor to the sauce and allow the

meaty flavor of eggplant to shine through. REVIEW - Reminded us of a Penne

Puttanesca - where the olives are one of several strong flavors. There's a

balance. Cheese is a must! Satisfying pasta dish. Tested wth Kalamata (because

we like black olives).

 

Nutr. Assoc. : 2470 0 3234 0 0 0 0 0 0 0 0 5858 0

 

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Pasta

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undrained

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2470

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<IngR name= " chopped onions " unit= " cup " qty= " 1/3 " code= " I " ></IngR>

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minced

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<IngR name= " green olives " unit= " cup " qty= " 1/4 " code= " I " ></IngR>

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<IngR name= " salt " unit= " pinch " code= " I " ></IngR>

<IngR name= " freshly ground pepper " unit= " pinch " code= " I " ></IngR>

<IngR name= " chopped fresh Italian parsley " unit= " tablespoons " qty= " 2 "

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<IngR name= " crumbled feta cheese " unit= " cup " qty= " 1/3 " code= " I " ></IngR>

<DirS>

<DirT>

Process tomatoes: place tomatoes with juice in food processor; pulse until

tomatoes are chopped but retain some texture. Set aside.

</DirT>

<DirT>

Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high

heat until hot. Add eggplant; cook 5 to 7 minutes or until browned and tender,

turning occasionally. Remove from skillet; set aside.

</DirT>

<DirT>

Saute Onions: Reduce heat to medium-low; add remaining oil to skillet. Add

onions; cook 3 to 5 minutes or until softened and lightly browned, stirring

frequently.

</DirT>

<DirT>

Assemble: Add garlic and red pepper; cook and stir 30 to 60 seconds. Add

tomatoes; mix well. Increase heat to medium-high. Bring to a boil. Add eggplant,

olives, salt and pepper; stir to mix. Reduce heat to medium-low; simmer,

uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has

thickened. Stir in parsley.

</DirT>

<DirT>

Meanwhile, cook penne according to package directions. Drain; place in warm

large bowl. Toss with sauce; sprinkle with cheese.

</DirT>

</DirS>

<Srce>

Cooking Pleasures (2000-10/11)

</Srce>

<TTim elapsed= " 0:30 " />

<Note>

Olives play a supporting role in this simple pasta dish. They are mild, yet they

contribute an extra dimension of flavor to the sauce and allow the meaty flavor

of eggplant to shine through. REVIEW - Reminded us of a Penne Puttanesca - where

the olives are one of several strong flavors. There & apos;s a balance. Cheese is

a must! Satisfying pasta dish. Tested wth Kalamata (because we like black

olives).

</Note>

</RcpE></mx2>

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