Pasta Caponata: a vegetarian dish that meat eaters will love
CountryWives
CountryWives
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Ingredients

  • 2 aubergines (about 500g)
  • 300 g cherry tomatoes
  • 3 tbsp olive oil
  • 1½ tsp chilli flakes
  • 1 red onion
  • 3 garlic cloves
  • 1 celery stick
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 1 tsp dried oregano
  • 2 sprigs fresh thyme
  • 30 g small capers
  • 40 g raisins
  • 60 g pitted Kalamata olives
  • 500 g penne pasta
  • 10 g dark chocolate
  • 20 g fresh parsley
  • 1 tbsp balsmaic vinegar
  • 40 g pine nuts
  • salt and pepper
  • 2 cm cubes. Lay on the lined baking tray along with the cherry tomatoes and drizzle over 1 tbsp of olive oil. Sprinkle with a good layer of salt, pepper and the chilli glakes, put the tray in the preheated oven and bake for 30 minutes Meanwhil, pour the remaining 2 tbsp of oil into the large frying pan. Peel and finely chop the onion and garlic and add to the pan. Trim the leaves and root from the celery, then finely chop and add to the pan. Cook the onions, garlic and celery for 10-15 minutes, stirring regularly, until they are soft and translucent.

Instructions

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