CAPONATA PASTA
15 min.
4 pers.
Easy
Caponata is a Tuscan sauce made from eggplant, made with cooked vegetables and olive oil.
Ingredients
At Oliviers&Co
4 tbsp. Fornacino olive oil
2 cases. silver quality balsamic vinegar
1 jar of eggplant caviar
At the market
400g pasta
2 white onions, finely chopped
2 red peppers, finely chopped
2 medium eggplants, diced
2 cloves of garlic, finely chopped
12 cherry tomatoes, cut in half
1 tsp dried oregano
1 tsp fresh rosemary, chopped
Steps
Simmer the onions, red peppers, eggplant and eggplant caviar in a large saucepan with 3 tbsp. of olive oil over low heat.
Add the garlic and continue cooking for 2 minutes.
Add the tomatoes, oregano, rosemary and balsamic vinegar. Cook for an additional 6 to 8 minutes. Add salt and pepper.
Cook the pasta in a large pot of boiling salted water until al dente, which is tender but still firm, about 7 minutes. Drain.
Mix the pasta with the sauce.
Finish with a drizzle of olive oil and serve immediately.
