Sicilian flavors lend themselves to this easy-to-make dish. Serve warm or cold for a quick summer meal.


  1. Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside.
  2. Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.
  3. Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine.
  4. Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.

Tip: Top with sliced fresh mozzarella cheese for a decadent addition.

Makes 4 servings. Per serving: 270 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 240 mg, 43 g carbohydrates, 6 g fiber, 13 g sugar, 7 g protein.

A Pasta Fits original recipe.

Back to recipes

Scroll Up