Sicilian Eggplant Pasta

Ingredients

• ¼ cup shredded fresh basil ¼ ¼cup cup(60 mL) (60 mL) shredded fresh basil
• ¼ cup grated Parmesan cheese ¼ ¼cup cup(60 mL) (60 mL) grated Parmesan cheese
• 2 tomatoes , chopped2 2tomatotomatoes, chopped
• 4 cups penne pasta , (12 oz/375 g)4 4cups cups(1 L) (1 L) penne pasta, (12 oz/375 g)
• ½ tsp salt ½ ½tsp tsp(2 mL) (2 mL) salt
• ¼ cup raisins ¼ ¼cup cup(60 mL) (60 mL) raisinraisins
• 8 kalamata olives , pitted and sliced8 8kalamata olivekalamata olives, pitted and sliced
• + 7 more ingredients
• • ½ cup vegetable stock ½ ½cup cup(125 mL) (125 mL) vegetable stock
  • ¼ tsp hot pepper flakes ¼ ¼tsp tsp(1 mL) (1 mL) hot pepper flakes
  • 2 cloves garlic , minced2 2cloves garlic, minced
  • 1 onion , chopped1 1oniononions, chopped
  • 2 zucchinis , cut_in chunks2 2zucchinizucchinis, cut_in chunks
  • 2 cups chopped unpeeled eggplant 2 2cups cups(500 mL) (500 mL) chopped unpeeled eggplant
  • 1 tbsp olive oil 1 1tbsp tbsp(15 mL) (15 mL) olive oil

In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften. Stir in stock, olives, raisins and salt ; bring to boil...

View full recipe at SpringPad