RIGATONI WITH CLASSIC CAPONATA

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RIGATONI WITH CLASSIC CAPONATA image

Categories     Pasta     Low Fat     Vegetarian     Dinner

Number Of Ingredients 9

8 oz rigatoni, whole grain is optional
2 Tbsp. extra virgin olive oil
1 one pound eggplant, cut into 1/2" cubes
1 cup chopped onions
1 can diced tomatoes
3/4 cup kalamata olives
1/4 cup pine nuts
1/4 cup balsamic vinegar
2 Tbsp. capers

Steps:

  • 1. Cook rigatoni in a large pot of boiling salted water according to package directions. 2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant and onions; cook 5 minutes or until soft, stirring frequently. 3. Add all remaining ingredients; bring to a boil. Reduce heat to low' simmer 15 minutes, stirring occasionally. 4. Drain rigatoni; toss with sauce

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