How to Make Eggplant Caponata Pasta Lunch Recipe

This eggplant caponata pasta lunch recipe is a sour, sweet, delicious and a famous dish that will refresh your day with its surprisingly yummy taste. I am sure you will fall in love with this recipe after trying it. This is easy to make at home.

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How to Make Eggplant Caponata Pasta Lunch Recipe

Caponata makes a delicious and wonderful pasta sauce, but it’s generally spooned onto crusty bread as a starter. I prefer to roast the caponata but traditionally it has been cooked by frying cubes of eggplant in the oil. I prefer this because by this way it uses less and gives the eggplant delicious well-cooked taste.

Try this healthy and delicious eggplant caponata pasta dish which has a unique taste and serve to your family.

How to Make Eggplant Caponata Pasta Lunch Recipe
How to Make Eggplant Caponata Pasta Lunch Recipe
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This eggplant caponata pasta lunch recipe is a sour, sweet, delicious and a famous dish that will refresh your day with its surprisingly yummy taste. I am sure you will fall in love with this recipe after trying it. This is easy to make at home.
How to Make Eggplant Caponata Pasta Lunch Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This eggplant caponata pasta lunch recipe is a sour, sweet, delicious and a famous dish that will refresh your day with its surprisingly yummy taste. I am sure you will fall in love with this recipe after trying it. This is easy to make at home.
Servings Prep Time Cook Time Passive Time
4 20minutes 40minutes 1hour
Servings Prep Time
4 20minutes
Cook Time Passive Time
40minutes 1hour
Nutrition Facts
How to Make Eggplant Caponata Pasta Lunch Recipe
Amount Per Serving
Calories 810 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 24mg 8%
Sodium 1358mg 57%
Potassium 865mg 25%
Total Carbohydrates 112g 37%
Dietary Fiber 14g 56%
Sugars 36g
Protein 27g 54%
Vitamin A 58%
Vitamin C 69%
Calcium 47%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Eggplant Caponata Pasta Lunch Recipe
Amount Per Serving
Calories 810 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 24mg 8%
Sodium 1358mg 57%
Potassium 865mg 25%
Total Carbohydrates 112g 37%
Dietary Fiber 14g 56%
Sugars 36g
Protein 27g 54%
Vitamin A 58%
Vitamin C 69%
Calcium 47%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Prepare the eggplant: Turn on the broiler and slide a rack 10-inches below the broiling element. Trim the stem and bottom from the eggplant and cut it into 1-inch pieces. Combine the eggplant and onion in a bowl and toss with salt, pepper, and 2 tablespoons of the olive oil.
  2. Broil the eggplant: Spread the eggplant and onions on a large rimmed baking sheet. Broil for 5 to 6 minutes, turning once, or until the eggplant begins to char at the edges.
  3. Roast the eggplant until tender: Place the eggplant and onion in the middle of the oven and turn the oven temperature to 450F. Continue roasting for 20 minutes, turning several times, or until the eggplant and onion are tender.
  4. Prepare the tomato sauce: In a large pot (big enough to hold the eggplant later), heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and celery and cook, stirring, for 1 minute. Crush the whole tomatoes in a bowl using your hands or a potato masher until you have small, bite-sized pieces. Add both the tomatoes and the roasted eggplant mixture into the pan with the garlic and celery. Bring to a boil, then lower the heat, cover the pan, and simmer for 5 minutes.
  5. Stir the raisins, vinegar, capers, and sugar into the sauce. Continue cooking for 5 minutes, or until the eggplant is very soft. Taste for seasoning and add more salt and vinegar, if you like.
  6. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and let it cook, stirring once or twice, for 8 minutes, or until it is tender but still has some bite. Before you drain the pasta, use a heatproof measuring cup to scoop out roughly 1 cup of the water; set aside. Drain the pasta and return it to its cooking pot. Sprinkle with olive oil and toss gently.
  7. Combine the pasta and sauce: Pour the eggplant sauce over the pasta, then add 1/2 cup of the pasta cooking water. Place over low heat and stir until the sauce begins to coat the pasta. Add enough of the remaining cooking water to make a saucy mixture. Taste for seasoning and add more salt and vinegar, if you like.
Recipe Notes

Serve and Enjoy with your family: Spoon the pasta and sauce into 4 shallow bowls. Sprinkle with Parmesan, olives, and parsley.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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