Name: Penne with Sicilian-style eggplant caponata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup olive oil; 1 onion, chopped; 2 clove garlic, crushed; 1 large eggplant, cut into 2cm pieces; 2 x 400g cans diced tomatoes; 2 teaspoon caster sugar; 1 teaspoon chilli flakes; 500 gram dried penne pasta; 1/4 cup pitted green olives, halved; 1 tablespoon drained capers; 1/4 cup parsley, chopped; grated parmesan to serve

Penne with Sicilian-style eggplant caponata

In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Finish this wonderful vegetarian dish with plenty of parmesan

Skip to Recipe

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1/4 cup olive oil

1 onion, chopped

2 clove garlic, crushed

1 large eggplant, cut into 2cm pieces

2 x 400g cans diced tomatoes

2 teaspoon caster sugar

1 teaspoon chilli flakes

500 gram dried penne pasta

1/4 cup pitted green olives, halved

1 tablespoon drained capers

1/4 cup parsley, chopped

grated parmesan to serve

Method

1.In a frying pan, heat oil on medium. Sauté onion and garlic for 4-5 minutes until tender.

2.Increase heat to high, then add eggplant and cook, stirring, for 3-4 minutes until golden. Stir in tomato, sugar and chilli flakes, then bring to the boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until sauce thickens. Season to taste.

3.Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well, reserving 1 cup of cooking liquid.

4.Add pasta and reserved water to sauce with olives and capers. Toss well and heat through. Stir parsley through, then serve sprinkled with parmesan.

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Ingredients

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