How to make it

  • To cook the eggplant, heat half the olive oil in a 8-10 inch saute pan; when hot, toss in the eggplant all at once and stir over medium high heat until lightly colored, about 5 minutes. Remove the cooked eggplant and drain on paper towels.
  • To make the sauce, in the same pan, heat the remaining olive oil with the scallions and a sprinkling of salt. Cook over medium high heat until the onions are soft. Add the garlic and cook another minute or two. Add the artichokes, sun-dried tomatoes, olives, capers, and the eggplant with Tobasco and salt and pepper. Cook, stirring for another 5-7 minutes. Taste and adjust the seasoning.
  • Ten minutes before eating, bring a large pan of water to a boil. Add salt, and the pasta and stir until the pasta comes to a boil again. Simmer gently, stirring occasionally until the pasta is tender when tasted. Drain off most of the water, return the pasta to the cooking pot, and toss in all the vegetable mixture. Mix well, taste and adjust the seasoning. Serve with Parmesan cheese, if desired.

Reviews & Comments 2

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Can i please use the green part too? What is vegetarian???
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    " It was excellent "
    minitindel ate it and said...
    sounds wonderful grizz ...nice one


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