Recipe

Penne with Sicilian-style eggplant caponata

In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Finish this wonderful vegetarian dish with plenty of parmesan

Aug 15, 2016 7:04am
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 large eggplant, cut into 2cm pieces
  • 2 x 400g cans diced tomatoes
  • 2 teaspoon caster sugar
  • 1 teaspoon chilli flakes
  • 500 gram dried penne pasta
  • 1/4 cup pitted green olives, halved
  • 1 tablespoon drained capers
  • 1/4 cup parsley, chopped
  • grated parmesan to serve

Method

  • 1
    In a frying pan, heat oil on medium. Sauté onion and garlic for 4-5 minutes until tender.
  • 2
    Increase heat to high, then add eggplant and cook, stirring, for 3-4 minutes until golden. Stir in tomato, sugar and chilli flakes, then bring to the boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until sauce thickens. Season to taste.
  • 3
    Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well, reserving 1 cup of cooking liquid.
  • 4
    Add pasta and reserved water to sauce with olives and capers. Toss well and heat through. Stir parsley through, then serve sprinkled with parmesan.

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