Did somebody say summer? It may still be August but it certainly doesn’t feel that way in the UK at the moment, so we’re all about cracking open the carbs and winter food already in the Franglaise house.
Caponata pasta is a great bridge between summer and winter food, as you get the summery Mediterranean aubergine, mixed with the comfort of wintery pasta.
You really can’t beat this pasta dish for feeding a family as it ticks pretty much all the boxes:
- Easy to make
- Cheap ingredients
- Healthy meal
- Not too time consuming – just 35 minutes from start to finish
- Pasta - 500g
- Aubergine - 1
- Chopped tomatoes - 400g
- Passata - 500g
- Garlic - 3 cloves
- Olive oil - 5 tbsp
- Red vinegar - 3 tsp
- Caster sugar - 3 tsp
- Oregano - 1 tsp (optional)
- Parmesan - 80g
- Cut the aubergine into 3 cm cubes and fry them in the frying pan with some olive oil for 7 mn on a high heat, then put to one side
- Brown the crushed garlic in the frying pan on a medium heat for 1 mn
- Add the vinegar and the sugar and cook for 2 mn
- Put the aubergines back, add the passata and the chopped tomatoes and cook on a medium heat for 20 mn
- Cook your pasta according to the instructions
- Serve the pasta with the caponata sauce and grated parmesan on top
Switch your kettle on. Get all your ingredients ready.
Cut the aubergine into 3cm cubes, fry them in the frying pan with 4 tablespoons of olive oil for 7 minutes on a high heat, stirring frequently. Then put them to one side in a bowl or a plate.
Pour 1 tablespoon of olive oil into the pan and crush the garlic with a garlic crusher. Brown the garlic on a medium heat for 1 minute.
Add the vinegar and sugar, cook for 2 more minutes stirring once or twice.
Put the aubergines back, add the passata and the chopped tomatoes, simmer on a medium heat for 20 minutes.
Cook your pasta according to the pack instructions while the tomato sauce is simmering.
Serve the pasta with the caponata sauce on top. You can grate some cheese like parmesan over the top and sprinkle a little olive oil according to taste.
- You can add some herbs like oregano, thyme, rosemary, herbes de Provence or parsley when you add the chopped tomatoes and passata for a more flavoured taste.
- You can also add olives or capers.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
I'm linking up with A Mummy Too and her recipe of the week, click on the image below to discover some other fab recipes: