Zesty Penne Caponata

Ingredients

• 3 Tbsp. Bertolli® Classico™ Olive Oil
• 1 medium eggplant, peeled and chopped
• 2 medium zucchini and/or yellow squash, finely chopped
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 Tbsp. red wine vinegar
• 1 jar Bertolli® Arrabbiata Sauce
• 1/4 cup golden raisins
• 2 Tbsp. finely chopped fresh basil leaves
• 8 ounces penne pasta, cooked and drained
• 1/4 cup pine nuts

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, zucchini and onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in vinegar and cook 1 minute. Stir in Sauce, raisins and basil. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Toss with hot penne, then sprinkle with pine nuts.