Pasta Caponata
Pasta Caponata is an moderately easy dinner. Made with 2 tbsp. olive oil, divided, 1 small eggplant, cubed, 1 small clove garlic, minced, 1 medium onion, cut into 8 wedges and 1 small red bell pepper, seeded and diced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a large nonstick skillet, over medium-high heat, heat 1 tablespoon olive oil.
Add eggplant and garlic; saute until eggplant is well-browned, about 10 minutes.
Add remaining 1 tablespoon of oil to skillet along with onion and peppers.
Saute about 5 minutes, until the peppers and onion are softened and lightly browned.
Stir in drained tomatoes, broth, vinegar and capers.
Bring to a boil.
Reduce heat and simmer 5 to 8 minutes, until tender.
Meanwhile, in a large saucepot of boiling, salted water, cook pasta as the package directs; drain.
Place in a large serving bowl and toss with the eggplant mixture.
π· Perfect Pairings
Complete your meal with these
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