Eggplant and Pasta

Featured by Perry Creek Winery in the Gold Wine Club.
Yield: 4

Ingredients

Serves 4

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

Instructions

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. Serve with Perry Creek's 2005 Syrah and enjoy!



Recommended Pairings

Consilience

2012 Syrah
Silver Medal
$24.00 $19.00 x 2

Bien Nacido

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92 Points
$60.00 $49.00 x 2

DuMOL

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93 Points
$60.00 $56.00 x 2

Castoro

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$25.00 $19.00 x 2

Sol Rouge

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LAST CALL
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Cairdean

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Donelan

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Hughes

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