Caponata Fettuccine
Caponata:
3/4 pound Japanese eggplants, ends trimmed, cut into 1/2-inch pieces
1 onion, thinly sliced
3 cloves garlic, minced or pressed
3 tablespoons Olive Oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup prepared sundried tomato and olive pasta sauce
2 (9 ounce) packages Egg Fettuccine
4 cups broccoli florets (1 in. in size)
1 (15 ounce) can garbanzos, rinsed and drained
1/2 cup dry red wine
Salt and pepper
1. In a 6-quart pan, bring 4 quarts of water to a boil over high heat.
2. Meanwhile, in a 12- to 14-inch nonstick frying pan with a lid, combine eggplant, onion, garlic, olive oil, sugar, and salt. Cover pan and place over medium-high heat. Cook vegetables, covered but stirring occasionally, until they are soft and eggplant is browned, about 15 minutes.
3. To boiling water, add fettuccine and broccoli; cook, uncovered, until both are tender to bite, 3 to 4 minutes. Drain well, rinse with cool water to stop cooking, then drain well again.
4. Add pasta sauce to eggplant mixture and cook until heated through, about 1 minute. Add garbanzos and wine and heat until simmering. Stir often until heated through, 3 to 4 minutes.
5. Transfer pasta and broccoli to a large serving bowl. Add caponata mixture and mix well. Season to taste with salt and pepper.
Serves 6