Penne with Caponata Sauce
Recipes
![](https://jovialfoods.com/wp/wp-content/uploads/2013/07/Penne_Caponata2.jpg")
This is the perfect dinner in the summer time, when you have fresh vegetables from the garden or farmer's market. Peppers, zucchini, eggplant quickly tossed with olive oil and tomatoes to a chunky vegetable sauce that goes perfect with penne pasta
Ingredients
- 12 oz. jovial Gluten Free Brown Rice Penne
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 2 carrots
- 2 zucchini
- 1 large eggplant
- 2 cloves garlic, minced
- 1 cup jovial Crushed Tomatoes
- 1 tsp. dried oregano
- 3 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
Instructions
- Cut all vegetables into chunky dices.
- In a large skillet, sauté olive oil, onion, garlic & carrots for 3 minutes.
- Add eggplant and peppers and cook on medium heat for 3 minutes.
- Add zucchini & cook for 3 minutes, stirring frequently. Add salt to taste.
- Stir in tomatoes and oregano and let simmer for 10 minutes.
- Cook pasta according to package directions.
- Toss with sauce and serve with crushed red pepper, if you like.
