In my house, spaghetti is the one universal ingredient that we all love. So this Caponata Spaghetti with Eggplant recipe always goes down a treat when I make it. Caponata is a dish which is originally from Sicily. Caponata consists of chopped fried eggplant and celery, which is seasoned with sweetened vinegar and capers to give a slightly sweet yet sour sauce.
Start by roasting the aubergine in the oven. As the aubergine roasts, start making the tomato sauce. Start by caramelizing onions and celery. Add garlic and oregano before pouring in the contents of a can of tomatoes and some water. Add the roasted aubergine and cook until it is soft. Add the remaining ingredients and simmer while you cook some spaghetti.
To make Caponata Spaghetti, you will need the following ingredients:
Heat oven to 400 °F.
Place the aubergine on a non-stick baking tray. Drizzle with 2 teaspoons of oil and lightly season. Roast in the oven for 20 minutes until soft and slightly charred.
Heat 2 teaspoons of oil in a large pan. Add the red onion and celery and a large pinch of salt. Cook for about 10 minutes or until the celery and onion soften and begin to caramelize.
Stir in 2 sliced cloves of garlic and a teaspoon of oregano and cook for 1 minute until fragrant.
Pour in the can of tomatoes and ½ cup of water. Stir well to combine.
Add the roasted aubergine and mix well. Simmer for 15 minutes until the sauce starts to thicken and the aubergine is very soft.
Stir in the raisins, capers, olives and red wine vinegar, and season to taste. Keep the pan on the lowest heat while you cook the pasta.
Cook the spaghetti according to the pack instructions. Drain the pasta well and reserve a mug of the cooking water.
Add the pasta to the caponata sauce with the parsley. Add a splash of cooking water to loosen the sauce if necessary. Stir well.
Serve in individual pasta bowls, sprinkled with freshly chopped parsley.
This Caponata Spaghetti with Eggplant is a delicious vegan pasta dish. Healthy, wholesome and filling. If you make his one, please come back to leave a review to let me know what you think.
Me and my husbands favorite, for sure will be making this again most likely next week.
Ate this cold at work for lunch today and have to say it taste even better the day after cause all the spices soak in.
My kids enjoyed it more than I did, I added a bit of meat though for them because they aren't vegan sadly.
Perfect Italian meal I'd recommend it for sure it's soo tasty and flavorful.
It was alright, just didn't like the eggplant much sadly.
Yummy caponata spaghetti! Couldn't ask for anything more.
Good recipe made it with some cheesy garlic bread and even had some white wine too :)
Vegan meals are usually the tastiest thing on Earth! Alway so unique, would recommend this and the vegan banana bread for dessert haha.
I love it! So delicious!
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