Caponata Siciliana

Recipe by BecR2400
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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