Caponata pasta

Use up aubergine with this delicious and fragrant penne recipe

1 ratings

35 minutes
Serves 2
4.5 of 5 a day

Nutrition: Per serving

Kcal382
Fat4.8g
Salt0.4g
Sugar16g

Recipe by: Sarah Drabble | Nutritionist

Wholegrains are amazing! They keep you feeling fuller for longer and help protect against bowel cancer. This recipe uses wholewheat penne pasta – enjoy!

Ingredients

1 teaspoon rapeseed oil
1 large aubergine, chopped
1 teaspoon dried oregano
½ red onion, finely sliced
1 clove garlic, finely sliced
1 tablespoon capers, drained
1 tablespoon balsamic vinegar
1 x 400g can chopped tomatoes
150g wholemeal penne pasta
Small handful fresh parsley, roughly chopped
Freshly ground black pepper, to taste

Method

Heat the oil in a large, non-stick saucepan over a medium-high heat. Add the aubergine and oregano, and cook for 5 minutes, stirring regularly.
Reduce the heat and add the onion. Cook for about 2–3 minutes, until the onion starts to soften. Then add the garlic, capers and vinegar.
Once the vinegar has evaporated, add the tomatoes, mix thoroughly and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Meanwhile, cook the pasta as instructed.
Mix the parsley through the vegetable mixture, and season with black pepper and extra vinegar, to taste.
Drain the pasta, mix through the caponata and serve immediately.

Microwaving the chopped aubergine for 4–5 minutes before Step 1 can help to stop it from soaking up all of the oil. If you try this, Step 1 can be reduced to 1–2 minutes cooking time.