Pasta Caponata Salad

Makes 6
Prep 20 m
Cook 12 m
Broil 8 m



  1. 1 of 3 Coat broiler-pan rack with olive oil cooking spray. Coat eggplant strips with cooking spray. Sprinkle with 1/2 teaspoon salt and the pepper.
  2. 2 of 3 Broil eggplant 8 minutes or until golden on both sides, turning once.
  3. 3 of 3 Combine penne, eggplant, olives, capers, basil, tomatoes, nuts, garlic, olive oil, cheese and remaining salt in large bowl; toss gently to mix. Serve immediately, with shaved Parmesan, if desired. Makes 6 servings.
Nutrition Information for Pasta Caponata Salad
Servings Per Recipe: 6
Per Serving: 11 g pro., 393 kcal cal., 492 mg sodium, 4 g sat. fat, 2 mg chol., 14 g Fat, total, 58 g carb.