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Oil-Free Caponata Pasta

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Sauce, Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

I saw this incredible photo the other day that looked SO good I KNEW I had to try it! So here is my version of Oil-Free Caponata Pasta and I hope you like it as much as I do.


Scale

Ingredients

  1. 1 med eggplant, cut into 1” cubes
  2. 1 med red onion, diced
  3. 1 med zucchini, cubed
  4. 1 rib celery, chopped
  5. 1 red bell pepper, diced
  6. 2 cloves garlic, minced
  7. 2 cans diced tomatoes (14 oz)
  8. 1/4 cup red wine vinegar
  9. 1/2 tsp oregano
  10. 1/4 cup golden raisins
  11. 1/4 cup kalamata olives, chopped
  12. 1 Tbs capers
  13. salt, pepper
  14. fresh parsley & basil to taste (maybe 1/4 cup each) and for garnish
  15. 2 cups of your favorite pasta

Instructions

  1. Cut your eggplant into 1″ rounds and then into evenly sized cubes.  Roast them in a dry pan until slightly browned.  Remove and set aside. 
  2. In a saucepan, saute a diced red onion until softened, then add in the celery, zucchini, and bell pepper.  Cook over low heat until softened, then stir in the minced garlic. 
  3. Add the tomatoes and vinegar and stir until everything is mixed well.  Season with oregano. 
  4. Add the eggplant back in and mix. 
  5. Stir in the raisins, olives, and capers. 
  6. Season to taste and add fresh basil and parsley to taste. 
  7. Prepare pasta and when it’s almost done, add it to the sauce along with a ladle of the pasta water to thin if needed. 
  8. Garnish with parely and/or basil and serve with a side salad or a nice hunk of crispy bread. 


Keywords: caponata