Name: Angel hair caponata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 eggplant, cubed; 1 red capsicum, seeded, chopped; 250 gram punnet cherry tomatoes, halved; 4 garlic cloves, skin on; 2 tablespoon olive oil; 375 gram angel hair pasta; 60 gram baby spinach leaves; 1 tablespoon capers, chopped; 1 tablespoon lemon juice; 1/2 cup shaved parmesan

Angel hair caponata

Whip up this gorgeous vegetarian pasta dish in under 30 minutes and enjoy the of gorgeous, simplistic flavours that work together so perfectly.

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

1 eggplant, cubed

1 red capsicum, seeded, chopped

250 gram punnet cherry tomatoes, halved

4 garlic cloves, skin on

2 tablespoon olive oil

375 gram angel hair pasta

60 gram baby spinach leaves

1 tablespoon capers, chopped

1 tablespoon lemon juice

1/2 cup shaved parmesan

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Line an oven tray with baking paper.

2.Arrange eggplant, capsicum, tomato and garlic on tray in a single layer. Drizzle with olive oil, and season to taste. Bake for 15-20 minutes, until tender and golden. Squeeze garlic from skins into a small bowl.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well.

4.Return pasta to pan with vegetables, spinach, capers and lemon juice. Toss well. Season to taste. Serve sprinkled with shaved parmesan cheese.

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