Pasta a la Siciliana

This recipe may be meatless, but it packs all the bold, robust flavors you'd expect from anything inspired by Sicily!

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 15 mins

Pasta a la Siciliana

Directions

  1. In a large skillet, cook eggplant, onion, and garlic in hot oil over medium heat about 10 minutes or until eggplant and onion are tender, stirring occasionally.
  2. Stir in tomatoes, wine, oregano, salt, rosemary, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
  3. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese.

From the Test Kitchen

Quick Tip: Wine on Reserve

When calling on wine for recipes, you needn't pull out your very best bottle, but don't use an inferior wine, either. The general rule is that any wine you use in cooking should be good enough to drink. Consider using the same wine you plan to drink with dinner in your recipe. Or, next time you enjoy a winebut don't quite finish the bottlepour the remaining wine into a smaller container (air is the culprit that makes good wine go stale). Store it in the refrigerator to help keep it fresh.

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Nutrition Facts (Pasta a la Siciliana)

  • Per serving:
  • 397 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 11 mg chol.,
  • 983 mg sodium,
  • 61 g carb.,
  • 8 g fiber,
  • 8 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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