This eggplant cacciatore with fresh herbs, capers, and penne is perfect for a romantic evening in with a beautiful bottle of red.
Garlic White * Cooking Wine* Capers
Red Pepper Flakes * Fresh Oregano & Rosemary
Whole Peeled Tomatoes * Onion * Red Bell Pepper
Cremini Mushroom * Penne Rigate * Eggplant
Set your oven to 425°F and place a large pot of salted water on to boil. Once boiling, add penne and cook for 10-12 minutes or until el dente. Drain and set aside.
Wash and dice the eggplant into 1/2 inch cubes. Toss in a large bowl with 2 tbsp of oil, and season with salt and pepper. Spread out into a single layer on a parchment lined or lightly greased baking sheet and place into the oven. Set a timer for 20 minutes.
Heat a large skillet over medium-high with 2 tbsp. of oil. Once the oil is hot, add the onion, mushrooms and garlic. Cook for about 5 minutes until the mushrooms have reduced in size and released their moisture.
Wash and remove the stem and seeds from the bell pepper. Slice into 1/4 inch strips. Add to the skillet, and season the vegetables with salt and pepper. Wash and pick the rosemary and oregano from the stems. Finely mince or tear. Reduce heat to medium and add the white wine to deglaze the pan. Let it cook for about 30 seconds.
Add the capers, chopped herbs and tomatoes to the skillet. Sprinkle in chili flakes to taste. Reduce heat to medium low and simmer for 5-8 minutes, stirring from time to time. Taste and adjust seasoning, adding salt and pepper to taste.
Once the timer goes off, remove eggplant from the oven. Add to the sauce and mix everything together well. Divide pasta between serving dishes, and top with vegetables and sauce. Enjoy!
This hearty dish is 649 calories per serving with 3g of fat, 23g of protein, and 122g of carbohydrates.