Pasta Caponata With Pork

BERTOLLI US
9Ingredients
45Minutes
180Calories

Ingredients

US|METRIC
  • 4 tsp. Bertolli® Classico™ Olive Oil, divided
  • 1 onions (large, cut into 1-inch pieces)
  • 1 eggplant (medium, cut into 1-inch pieces)
  • 2 stalks celery (sliced)
  • 1 1/2 pounds pork tenderloin (cut into bite-size pieces)
  • 2 tablespoons golden raisins (chopped, optional)
  • 2 tablespoons balsamic vinegar
  • 12 ounces whole wheat linguine (cooked and drained)
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
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    Directions

    1. Heat 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
    2. Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.
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    NutritionView More

    180Calories
    Sodium3% DV70mg
    Fat7% DV4.5g
    Protein49% DV25g
    Carbs3% DV10g
    Fiber12% DV3g
    Calories180Calories from Fat45
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol75mg25%
    Sodium70mg3%
    Potassium720mg21%
    Protein25g49%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A2%
    Vitamin C6%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.