Penne with eggplant caponata
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Take your taste buds on a trip to Italy with this penne with eggplant caponata recipe. This dish is a delicious and healthy meal that everyone at the table can enjoy. The eggplant provides a lovely sweetness, and the olives and capers give it a nice salty tang. The dish is easy to cook and can be easily adapted to suit your taste.
Ingredients:
400g penne rigate
1 large eggplant (about 500g), cut into 2cm cubes
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
2 teaspoons caster sugar
1/2 cup (60g) pitted green olives
1/3 cup (65g) drained capers
2 tablespoons chopped flat-leaf parsley
2 tablespoons freshly grated parmesan (or vegetarian hard cheese)
Instructions:
1. In a pan, heat the olive oil over medium heat. Add the onion and garlic and cook until lightly golden.
2. Increase heat to high. Add the eggplant and cook for 2-3 minutes until golden.
3. Add the chopped tomatoes, sugar, and a little salt and pepper. Bring to a boil and cook for 10 minutes. Then simmer over low heat for 15 minutes or until the eggplant is cooked and the sauce thickens.
4. Add in the olives, capers, and parsley.
5. Meanwhile, cook the penne in a large saucepan of boiling water or according to the package instructions.6. Drain the penne and add it to the sauce. Serve with grated parmesan.
To make the dish more special:
-You could add some chilli flakes to the sauce to make it spicier.
-If you want to make it more filling, you could add some cooked chicken or sausage.
-You could also add some mozzarella cheese to the dish.
Penne with eggplant caponata is a delicious, easy-to-make dish perfect for a weeknight meal. So, what are you waiting for? Give it a try, and let us know what you think.
Ingredients:
400g penne rigate
1 large eggplant (about 500g), cut into 2cm cubes
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
2 teaspoons caster sugar
1/2 cup (60g) pitted green olives
1/3 cup (65g) drained capers
2 tablespoons chopped flat-leaf parsley
2 tablespoons freshly grated parmesan (or vegetarian hard cheese)
Instructions:
1. In a pan, heat the olive oil over medium heat. Add the onion and garlic and cook until lightly golden.
2. Increase heat to high. Add the eggplant and cook for 2-3 minutes until golden.
3. Add the chopped tomatoes, sugar, and a little salt and pepper. Bring to a boil and cook for 10 minutes. Then simmer over low heat for 15 minutes or until the eggplant is cooked and the sauce thickens.
4. Add in the olives, capers, and parsley.
5. Meanwhile, cook the penne in a large saucepan of boiling water or according to the package instructions.6. Drain the penne and add it to the sauce. Serve with grated parmesan.
To make the dish more special:
-You could add some chilli flakes to the sauce to make it spicier.
-If you want to make it more filling, you could add some cooked chicken or sausage.
-You could also add some mozzarella cheese to the dish.
Penne with eggplant caponata is a delicious, easy-to-make dish perfect for a weeknight meal. So, what are you waiting for? Give it a try, and let us know what you think.
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