Pasta with Caponata

1 medium eggplant cut into sticks
2 medium zucchini cut into sticks
8 baby onions or 1 large onion, sliced peeled
2 garlic cloves crushed
1 large red pepper sliced
4 tablespoons olive oil, preferably highly flavored extra virgin
2 scant cups tomato juice or 1 17 ounce carton pureed tomatoes
2/3 cup water
2 tablespoons balsamic vinegar
juice of 1 lemon
1 tablespoon sugar
2 tablespoons sliced black olives
2 tablespoons capers
salt and ground black pepper
14 ounces tagliatelle or other long pasta ribbons

Lightly salt the eggplant and zucchini and leave them to drain in a colander for 30 minutes. Rinse thoroughly and pat dry with paper towel. In a large saucepan, lightly fry the onions, garlic, and pepper in the oil for 5 minutes, then stir in the eggplant and zucchini and fry for a further 5 minutes. Stir in the tomato juice or pureed tomatoes, along with the water. Stir well, bringing the mixture to a boil, then add all the rest of the ingredients except the pasta. Season to taste and then simmer for 10 minutes.

Meanwhile, boil the pasta according to the instructions on the package, then drain. Serve the caponata with the pasta.

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