Step by Step Instructions
- Step 1 :Preheat your oven to 400
- Step 2 :Bring a pot of salted water to boil for the pasta and cook until al dente
- Step 3 :In a large saucepan over medium high heat saute the red and green onions and eggplant in olive oil until tender, approximately 7-9 minutes. Season with salt and pepper, add the balsamic vinegar, tomato paste and 2-3 ladles of pasta water and let simmer until done. Add additional pasta water if needed.
- Step 4 :Place cheese on oven proof plate, drizzle with olive oil and place in oven for 5 minutes or until golden brown.
- Step 5 :Drain pasta and add to sauce to coat. Add olives, chopped mint and capers, Add the olives and mint leaves to the sauce and stir well…season with salt and pepper.
- Step 6 :Serve in deep bowl, garnish with the sfela cheese, mint leaves and a few drops of olive oil.
- Step 7 :Enjoy!
Ingredient List
- ¼ cup olive oil
- 1/3 cup chopped red onion
- ¼ cup chopped green Onion
- 1 small eggplant, diced
- ¼ cup capers drained
- ¼ cup Kalamata olives, pitted
- 3 ½ oz sfela cheese, cubed
- 10 mint leaves finely sliced
- Salt & pepper to taste
- 3 1/3 tablespoons balsamic vinegar
- 3 tablespoons tomato paste
- 5 ounces dry rotini (9 ounces cooked rotini pasta)