| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
June 1992 |
1 |
servings |
INGREDIENTS
| 8 |
|
Bacon slices; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
sm |
Eggplant; cut into 1-inch |
|
|
; cubes |
| 2 |
c |
Chopped peeled seeded tomatoes |
| 4 |
lg |
Garlic cloves; chopped |
| 1 |
tb |
Red wine vinegar |
| 1 |
ts |
Dried thyme; crumbled |
| 1/3 |
c |
Drained capers; rinsed |
| 1 |
lb |
Penne pasta |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Feta cheese; (about 7 ounces), |
|
|
; crumbled |
| 1/2 |
c |
Pitted Kalamata olives |
|
|
Chopped Italian parsley |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer to paper towels using slotted spoon. Add onion and eggplant to
drippings in skillet. Saute over medium-high heat until eggplant is tender
and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme.
Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt
and pepper.
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in
eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.
Serves 4.
Bon Appetit June 1992
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