Eggplant Caponata Pasta

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Category

Side dishes Pasta

Time

60 min

`

Serving

5 persons

Calories

255

Rating

0.00 rating-star (0)

This pasta looks and tastes uniquely. Served with vegetables and spices, it also proves to be very healthy and this is what makes it the highlight of any dinner. The cooking time won’t take it longer than one hour, but your effort will be a success!

Ingredients

  • eggplant : 2 piece (medium)
  • red onion : 0.5 piece (sliced)
  • olive oil : 4 Tbsp
  • garlic : 1 clove (finely chopped)
  • tomatoes : 1 can
  • golden raisins : 0.5 can
  • red wine vinegar : 0.25 cup
  • capers : 2 Tbsp
  • sugar : 0.25 tsp
  • pasta shells : 400 g
  • parmesan : 0.5 cup (grated)
  • black olives : 0.5 cup (and green olives, pitted and coarsely chopped)
  • parsley : 0.25 cup (chopped)
  • celery stalk : 1 piece (finely chopped)

Metric Conversion

Stages of cooking

  1. Wash the eggplant, cut the stem and bottom of it. Cut the eggplant into cubes. Chop the onions and combine both ingredients in a bowl. Season with salt, black pepper and add 2 tablespoons of olive oil.

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  2. Broil the vegetables in the oven for about 5-7 minutes. Stir them once. Then increase the temperature to 232 C (450 F) and roast the vegetables for about 20 minutes. Stir them until they are ready.

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  3. Now, it is high time to cook the tomato sauce. Take a large pot, add 2 tablespoons of olive oil and heat it on medium fire. Add celery, garlic and cook for about 1 minute. Then stir the vegetables. Take a bowl and crush the tomatoes in it with your hands. Add the tomatoes and the baked eggplant with onions into the pan. Bring to a boil, reduce the heat, cover the pot with the lid and keep simmering for about 5 minutes.

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  4. Cook the vegetables until the eggplant becomes soft. This may take about 5 minutes. Add more salt and vinegar, if you wish. Now, let’s cook the pasta! Take your pasta and boil in hot salty water for about 8-10 minutes depending upon the instructions specified on the pack. Prior to draining the pasta, take one cup of water from the pot and set it aside for a while. Now, drain the pasta and put it back into the pot. Sprinkle with olive oil and stir carefully.

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  5. Pour the eggplant sauce above your pasta and add 0.5 cup of water you have reserved. Place the pot over low heat and stir until the sauce covers the pasta. Add the remaining water and taste the dish. If needed, add more salt, vinegar and black pepper. As soon as you pasta is ready, dredge it with Parmesan, parsley and olives. Serve it warm and enjoy!

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