Caponata Siciliana
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 lb eggplant, cut into 3/4-inch chunks (peeled)
- 2 -3 finely chopped garlic cloves
- 5 1/2 tablespoons top quality extra virgin olive oil
- 8 -16 ounces penne pasta (measured dry)
- 1 small onion, chopped
- 1/2 bell pepper, chopped (any color)
- 1 large firm tomato, chopped
- 1/3 cup chopped green olives
- 3 tablespoons balsamic vinegar
- 1 -2 tablespoon chopped fresh flat-leaf italian parsley
- 2 tablespoons tiny capers, rinsed
- 1 1/2 teaspoons dried basil (or fresh)
- fresh basil sprig, for garnish (optional)
- 2 tablespoons toasted pine nuts (optional)
- grated parmesan cheese, for sprinkling
Recipe
- 1 put pasta water on to boil.
- 2 in a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- 3 put pasta in boiling water.
- 4 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.
- 5 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.
- 6 serves 4.
- 7 *note: i think i prefer this made with only 8 ounces of pasta.
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