Caponata Siciliana
A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.
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INGREDIENTS
Nutrition- 1
- 2 -3finely chopped garlic cloves
- 5 1⁄2tablespoons top quality extra virgin olive oil
- 8 -16
- 1
- 1⁄2
- 1
- 1⁄3cup chopped green olives
- 3tablespoons balsamic vinegar
- 1 -2tablespoon chopped fresh flat-leaf Italian parsley
- 2
- 1 1⁄2
-
- 2
-
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DIRECTIONS
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
- Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
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