Caponata pasta
Use up aubergine with this delicious and fragrant penne recipe
- 35 minutes
- Serves 2
- 4.5 of 5 a day
- Kcal382
- Fat4.8g
- Salt0.4g
- Sugar16g
Recipe by: Sarah Drabble
| Nutritionist
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.
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