Pasta Caponata

Inspired by the Sicilian dish made with chopped eggplant, olives and tomatoes in a sweet and sour sauce. It’s a light an easy summer meal that can easily be made vegan and gluten-free!

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch

Cuisine: Italian

Servings: people

Calories: 383kcal

Equipment

1 Large Skillet Lodge Cast Iron is my favorite
1 Large Pot An investment but this is my go-to dutch oven for all things soups and stews

Ingredients

1 tablespoon extra virgin olive oil
1 medium-size eggplant (or zucchini) cut into ½-inch cubes
1 medium-size onion finely chopped
3 garlic cloves minced
5 roma tomatoes chopped
1 red bell pepper cored and diced
½ cup green olives chopped
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons dried oregano
½ teaspoon dried chili flakes optional
8 ounces pasta of choice use brown rice or red lentil spaghetti for GF/grain-free alternative
¼ cup fresh parsley finely chopped
⅛ cup fresh mint finely chopped
½ cup grated parmesan for serving
salt & pepper to taste

US Customary - Metric

Instructions

In a large skillet or pot, warm the olive oil over medium heat. Add the eggplant and cook for 5 minutes, stirring frequently, until light golden brown on the edges. Next, add the onion and garlic, and cook for 2-3 minutes more.
To the pot, add the chopped tomatoes, bell pepper, olives, lemon juice, apple cider vinegar, oregano and chili flakes. Cook for 15-20 minutes, or until the eggplant feels fork tender.
Meanwhile, cook pasta as directed on package (this will vary depending on the type of pasta you use). Drain the cooked pasta and add it to the pot with the vegetables.
Serve the cooked pasta garnished with fresh parsley, mint, grated parmesan, and salt & pepper, as desired. Enjoy!

Notes

Recipe barely adapted from the book Green Kitchen Travels.

Nutrition Facts are an estimate and will vary based on the specific brands and ingredients you choose.

Nutrition