Spicy Penne with Caponata and Spicy Sausage
1 lb. (454 g) penne, cooked al dente and drained
2 tbsp. (25 mL) olive oil
1 red onion, diced
1 tbsp (15 mL) minced garlic
1-8 oz. (235 mL) jar Summer Kitchen Capontata
1 cup (250 mL) crushed Tomato
12 oz (375 g) Hot Italian Sausage, casing remove and sliced
½ cup (125 mL) water
½ cup (125 mL) red wine
¼ cup (50 mL) Kalamata olives, sliced
2 tbsp (25 mL) capers, drained
½ tsp (2 mL) crushed chilies
salt and pepper to taste
In a skillet, heat 1 tbsp. (15 mL) olive oil over medium high heat. When hot add the sausage and cook until browned on all sides, about 5 minutes. Remove from the heat and drain off any fat. Set aside.
Meanwhile in a large saucepan, heat remaining olive oil over medium high heat. In hot oil, add onion and sauté until soft. Add garlic and cook stirring for about 1 minute. Stir in the tomatoes, Summer KitchenCaponata, water, and wine; Cook the sauce for 20 minutes. Add drained sausages, olives, capers, crushed chilies and season to taste. Toss the drained pasta with sauce.
Serves 4-6.
Caponata Stuffed Roasted Eggplant
2 large eggplants, sliced into ½ inch rounds, and grilled on both sides
¼ cup (50 mL) balsamic vinegar
1-8 oz. (235 mL) jar Summer Kitchen Caponata
4 oz (125 g) snow goat cheese, at room temperature
2 oz. (60 g) mozzarella, grated
3 oz (75 mL) toasted pine nuts
¼ cup (50 mL) raisins, soaked in warm water for ½ hour
1 cup (250 mL) tomato sauce
salt and pepper to taste
Preheat oven to 350 F.
In a bowl, combine Summer Kitchen Caponata, goat cheese, mozzarella, pine nuts and raisins. Set aside.
Place grilled eggplant slices on tray and brush slices with balsamic vinegar. Place 1 tbsp of filling in center of each eggplant round and roll up. Repeat this until all eggplant rounds are filled.
In a greased rectangular Pyrex dish pour half the tomato sauce on the bottom. Top remaining tomato sauce over eggplant rolls and bake for 10 minutes.
Serve on salad plates with tomato sauce.
Serves 6-8.