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Caponata Spaghetti with Eggplant

Caponata Spaghetti with Eggplant

Name: Caponata Spaghetti with Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: Aubergine 2; Vegetable oil 4 tsp; Red onion ½; Celery 2 sticks; Garlic 2 cloves; Dried oregano 1 tsp; Can chopped tomatoes 1 (14 oz); Raisins small handful; Capers 1 tsp; Kalamata olives handful; Red wine vinegar 2 tbsp; Whole wheat spaghetti 10 oz; Parsley small bunch

delicious vegan pasta dish

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Like 3
50m
Serves 4
Medium
400 °F
(11)

Ingredients

	2 Aubergine eggplants, cut into 1 inch cubes
	4 tsp Vegetable oil
	½ Red onion sliced
	2 sticks Celery sliced
	2 cloves Garlic sliced
	1 tsp Dried oregano
	1 (14 oz) Can chopped tomatoes
	small handful Raisins
	1 tsp Capers
	handful Kalamata olives pitted and chopped
	2 tbsp Red wine vinegar use one suitable for vegans
	10 oz Whole wheat spaghetti
	small bunch Parsley flat-leaf, chopped

Nutritional information

387

calories

6,6g

fat

60,8g

carbohydrates

13,6g

protein

14,7g

fiber

13,1g

sugar

Cuisine:

Italian Recipes

Ingredients

2 Aubergine
eggplants, cut into 1 inch cubes
4 tsp Vegetable oil
½ Red onion
sliced
2 sticks Celery
sliced
2 cloves Garlic
sliced
1 tsp Dried oregano
1 (14 oz) Can chopped tomatoes
small handful Raisins
1 tsp Capers
handful Kalamata olives
pitted and chopped
2 tbsp Red wine vinegar
use one suitable for vegans
10 oz Whole wheat spaghetti
small bunch Parsley
flat-leaf, chopped

Caponata Spaghetti with Eggplant

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:

Steps to make Caponata Spaghetti with Eggplant

1	Preheat the oven	5
Heat oven to 400 °F.
2	Roast aubergine	20
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.
3	Cook onion and celery	10
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.
4	Add garlic and oregano	1
Stir in 2 sliced cloves of garlic and a teaspoon of oregano and cook for 1 minute until fragrant.
5	Add tomatoes and water	2
Pour in the can of tomatoes and ½ cup of water. Stir well to combine.
6	Stir in the aubergine	15
Add the roasted aubergine and mix well. Simmer for 15 minutes until the sauce starts to thicken and the aubergine is very soft.
7	Add raisins, capers, olives and red wine vinegar	10
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.
8	Cook spaghetti	7
Cook the spaghetti according to the pack instructions. Drain the pasta well and reserve a mug of the cooking water.
9	Mix pasta with caponata	2
Add the pasta to the caponata sauce with the parsley. Add a splash of cooking water to loosen the sauce if necessary. Stir well.
10	Serve
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.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!