Caponata pasta
Prep
10 mins
Cook
30 mins
Servings
2
Difficulty
Medium
Here's a wonderful Sicilian inspired dish I've fallen in love with. Caponata is traditionally served as a side, but I've decided to toss it with pasta for a complete meal that comes together in under 40 minutes. The star is the eggplant, which is packed with fiber and antioxidants that are so good for you. What I adore most is how economical this recipe is, using simple pantry staples and affordable vegetables that transform into something truly special. The sweet and tangy flavors from the capers, raisins, and vinegar create this incredible complexity that tastes like you've spent hours cooking, when really it's just a straightforward dinner for any weeknight.
Ella x
Ingredients
- 1aubergine(diced)
- 2shallots(thinly sliced)
- 2 tbspolive oil
- 4tomatoes(chopped)
- 2stalks celery(chopped)
- 1 tbspcapers(drained and rinsed)
- 20 gramsraisins
- 25 gramsbasil
- 2 tbspred wine vinegar(plus extra to taste)
- 2 tbsppine nuts(toasted)
- 2 tbspzoe(Daily30+)
- 150 gramspasta(De Cecco Cavatappi)
- 2 tbspparmigiano reggiano(freshly grated)
Detail level
Instructions
- 1
Preheat the oven to 220ºC, gas mark 7. Toss the aubergine and shallots in the olive oil and season lightly, tip onto a baking sheet and roast for 20 minutes, stirring until golden.
- 2
Meanwhile, place the tomatoes, celery, capers and raisins in a saucepan. Cover with a tight-fitting lid and simmer gently for 12-15 minutes.
- 3
Add the roasted veg to the pan, and rip over most of the basil leaves. Add the vinegar and simmer, uncovered, for a further 10 minutes (add a splash of water if needed). Stir in the pine nuts and ZOE Daily30+ and check the seasoning, adding more vinegar for a sharper flavour, if preferred.
- 4
Meanwhile, cook the pasta according to pack instructions, then drain well and return to the pan. Stir in the caponata and sprinkle with parmesan and the remaining basil leaves, to serve.
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