Penne Pasta with Caponata Sauce

      This week has been crazy.  It's getting close to the end of the school year and the kids are starting to have summer vacation fever.  Of course this means that it takes four times the effort it normally does to get them settled down.  After the hectic days at work I want to come home and make something easy but satisfying.

      I enjoy pasta and I especially love it when I can make my own sauce.  A really good sauce needs to simmer on a pot over the stove for most of the day.  In the case of Caponata, the sauce is thick and heavy with vegetables so it only takes about 30 minutes to cook it.  The eggplant adds texture, the capers add flavor, and the tomatoes bring it together in a chunky sauce.  It's a great, flavorful alternative to meat sauce and is packed with vitamins and nutrients.

Penne Pasta with Caponata Sauce (adapted from cookingclub.com)

12 oz. penne pasta
1 T. olive oil
1 onion, chopped
1 eggplant, peeled and chopped
4 garlic cloves, minced
1 (28 oz) can stewed tomatoes
¼ c. olives
2 T. capers
1 t. salt
1 t. black pepper
½ t. red pepper
1 t. Italian seasoning
1/3 c. Parmesan cheese
1/3 c. fresh parsley, chopped

1. Cook the pasta according to the package directions. Drain and set aside.

2. In a large skillet heat the oil over medium heat. Cook the onion and garlic for 3 minutes, stirring occasionally.

3. Add in the eggplant and cook for 5 minutes or until it begins to soften.

4. Stir in the tomatoes, olives, capers, salt, peppers, and Italian seasoning. Bring the mixture to a boil. Reduce heat and simmer 20 minutes or until the sauce thickens.

5. Add the pasta to the sauce mixture and toss to cover. Sprinkle with Parmesan cheese and parsley.

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