Caponata is a sweet-and-sour eggplant relish and one of Sicily’s most famous dishes.
It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce.
Agrodolce (literally “sour-sweet”) preparations are popular all over the island of Sicily.
It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce.
Agrodolce (literally “sour-sweet”) preparations are popular all over the island of Sicily.
Eggplant Caponata Pasta Recipe
Ingredients :
- 2 medium eggplants (1 1/2 to 2 pounds total)
- 1/2 red onion, cut into 1-inch pieces
- 4 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 stalk celery, finely chopped
- 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano)
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar, or more to taste
- 2 tablespoons capers
- 1/4 teaspoon sugar
- 3/4 pound pasta shells, orecchiette, or any other curly pasta shape
- 1/2 cup grated fresh Parmesan
- 1/2 cup mixed green and black olives, pitted and coarsely chopped
- 1/4 cup chopped fresh parsley
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