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Campanelle with Spicy Eggplant, Olives and Capers
FOOD AND WINE13Ingredients
60Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra-virgin olive oil
- 1 red onion (small, chopped)
- 3 cloves garlic (chopped)
- 1 Tbsp. tomato paste
- 1/2 tsp. red pepper flakes (dried)
- 1 eggplant (2 pounds, peeled and chopped into 1-inch pieces)
- 1/2 cup dry vermouth
- 1/2 cup Kalamata olives (chopped)
- 1/4 cup capers (rinsed and drained)
- salt
- 8 oz. pasta (campanelle)
- 1/2 cup pecorino romano (grated)
- fresh flat leaf parsley (Chopped, for serving)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1160mg48% |
| Potassium620mg18% |
| Protein19g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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