Red Lentil Penne Caponata
  • 1box explore cuisine red lentil penne
  • 2 tbsp olive oil
  • 1large Italian Eggplantcut into ½ inch chunks
  • ¼cup golden raisins
  • 1tbsp red wine vinegar
  • 1 yellow onionchopped
  • 1 green pepperchopped
  • 3tbsp capersdrained
  • 1bunch fresh mintchopped for garnish
  • Salt & freshly ground black pepperto taste
  1. Bring a large pot of water to a boil. Cook Red Lentil Penne according to package directions. Drain and set aside. (reserve 1 cup of water)
  2. In a high sided saute pan over medium heat, add olive oil. Once hot, add eggplant and cook until softened.
  3. Meanwhile, soak raisins in vinegar.
  4. Once eggplant is cooked, remove to a paper towel lined plate. Add onion and bell peppers. Cook until softened, season with salt and pepper. Add eggplant back to the pan, stir in capers and soaked raisins with vinegar. Toss pasta in pan and serve garnished with chopped mint.