Inspired by @bosh.tv recipe from their fantastic book of vegan dishes, this is a wonderfully delicious pasta sauce. It really shows how much you can enjoy a dish without needing meat or fish!
[ RECIPE ] Pasta Caponata
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- ▪️1 Aubergine (cut into small chunks)
- ▪️1 tablespoon Olive Oil (plus extra)
- ▪️Salt & Freshly Ground Pepper
- ▪️1/4 teaspoon Chilli Flakes
- ▪️400g Cherry Tomatoes (halved)
- ▪️1 Red Onion (finely chopped)
- ▪️3 Garlic Cloves (crushed or finely chopped)
- ▪️1 Celery Stick (finely chopped)
- ▪️2 tablespoons Tomato Purée
- ▪️1 Can (400g) Chopped Tomatoes
- ▪️2 Sprigs Fresh Thyme
- ▪️1 tablespoon Dried Oregano
- ▪️4-5 Capers (chopped)
- ▪️4-5 Pitted Green Olives (chopped)
- ▪️350g Penne
- ▪️Handful Fresh Parsley (chopped)
- ▪️1 tablespoon Balsamic Vinegar
Instructions
- Pre-heat the oven to 180C. Spread the aubergine chunks evenly across a baking tray and add the olive oil along with a good amount of seasoning and the chilli flakes. Once the oven is hot enough bake for 30 minutes. With 5 minutes remaining add the cherry tomatoes to the same tray.
- Meanwhile heat a large casserole dish on a medium-high heat and add an additional tablespoon of olive oil then once hot enough, add the onions and celery and fry for 10 minutes then add the garlic for an additional 5 minutes.
- Next add the tomato purée along with the chopped tomatoes, thyme, oregano, capers, olives and additional seasoning. Simmer for a further 5 minutes.
- Remove the aubergine and cherry tomato tray from the oven and add the contents to the casserole dish. Place the lid on and simmer for 15 minutes. Meanwhile make the pasta in a separate saucepan.
- With 5 minutes remaining add the parsley, balsamic vinegar and additional seasoning (if required) to the casserole dish, stir through and simmer for the final 5 minutes.
- Drain the pasta and pour into the cooked sauce. Stir everything through and serve.
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