RIGATONI W/EGGPLANT, ARTICHOKES, & BELL PEPPERS
Vegan Italiano by Donna Klein
While most Sicilian pasta dishes are outstanding, this particular recipe is especially noteworthy because it contains no tomatoes.
Makes 4 Main-Dish Or 6 Pasta-Course Servings
• 1 large eggplant (about 1 pound) unpeeled, cubed
• Table salt
• 4 tablespoons extra-virgin olive oil
• 1 large onion (about 8 ounces), coarsely chopped
• 2 large cloves garlic, finely chopped
• 1 (9-ounce) package frozen quartered artichoke hearts
• 1/2 cup low-sodium vegetable broth
• Salt, preferably the coarse variety, and freshly ground black pepper, to taste
• 8 ounces rigatoni or other tubular pasta, cooked according to package directions until al dente, drained
• 1 (7.25-ounce) jar roasted red bell peppers, drained and coarsely chopped
• 1/2 cup pitted kalamata or other good-quality black olives, chopped
Sprinkle the eggplant with table salt and set in a colander to drain 30 minutes. Rinse the eggplant under cold-running water and drain well between paper towels.
In a large nonstick skillet with a lid, heat half of the oil over medium-high heat. Add the eggplant and cook, stirring often, until golden, about 5 minutes. Remove the eggplant from the skillet and set aside. Reduce the heat to medium and heat 1 tablespoon of the remaining oil. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the artichokes, broth, salt, and black pepper; bring to a boil over medium-high heat, separating the artichokes with a large wooden spoon, if necessary. Reduce the heat, cover, and simmer, stirring a few times, until the artichokes are fork-tender, 10 to 15 minutes.
Add the reserved eggplant, cooked pasta, bell peppers, olives, and remaining oil to the pan; cook, uncovered, over medium heat, stirring occasionally, until heated through.
Serve at once.
Calories 441; Protein 13g; Total Fat 17g; Sat. Fat 2g; Cholesterol 0mg; Carbohydrate 63g; Dietary Fiber 9g; Sodium 252mg