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Pasta with Eggplant, Capers, and Olives Recipe

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Pasta with Eggplant, Capers, and Olives
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Ingredients
15
Count
Nutrition
2335
Calories
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Ingredients:

Directions:

  1. Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  2. While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  3. Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  4. When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  5. Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  6. Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  7. Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  8. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  9. *Available at specialty foods shops and .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2334.64 Kcal (9775 kJ)
Calories from fat 2039.66 Kcal
% Daily Value*
Total Fat 226.63g 349%
Sodium 1648.26mg 69%
Potassium 486.47mg 10%
Total Carbs 78.91g 26%
Sugars 10.32g 41%
Dietary Fiber 14.28g 57%
Protein 13.1g 26%
Vitamin C 43.1mg 72%
Vitamin A 1.5mg 49%
Iron 105.1mg 584%
Calcium 74.1mg 7%
Amount Per 100 g
Calories 418.46 Kcal (1752 kJ)
Calories from fat 365.59 Kcal
% Daily Value*
Total Fat 40.62g 349%
Sodium 295.44mg 69%
Potassium 87.19mg 10%
Total Carbs 14.14g 26%
Sugars 1.85g 41%
Dietary Fiber 2.56g 57%
Protein 2.35g 26%
Vitamin C 7.7mg 72%
Vitamin A 0.3mg 49%
Iron 18.8mg 584%
Calcium 13.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.8
    Points
  • 67
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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