Eggplant and PastaFeatured by Perry Creek Winery in the Gold Wine Club.
Serve this dish Perry Creek's 2005 Syrah from your wine of the month box and enjoy!Yield: 4
Prep Time: 30 Minutes
Cook Time: 10 Minutes
• 1 Large purple Eggplant (about 1 pound)
• 1 Pound Penne Pasta
• 1/2 Cup olive oil
• 2 Garlic Cloves, chopped
• 1 15-ounce can Chopped Tomatoes
• 6-8 Fresh basil leaves, torn in large pieces
• 1/2 Cup black olives, chopped
• 2 Tablespoons capers
• Salt and Pepper
Peel eggplant and cut into 1/2 inch cubes; sprinkle with salt and place in colander to drain about 30 minutes. Remove and dry on paper towels.
Cook pasta according to package directions. While pasta water is heating, put oil in a large saute pan and brown eggplant until golden. Add garlic and saute another minute. Add tomatoes with their juice, basil, olives and capers, simmer another 5 minutes. Taste and add pepper and salt as needed. Drain pasta and toss with sauce.
Recipe from Perry Creek Winery