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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.

Oliviers & Co
Genève & Lausanne

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