Pasta Caponati
Ingredients
- 1 lb pasta (I prefer small pasta for this dish, such as farfalle, ditalini, small rigatoni, etc.) ⓘ
- 1 cup eggplant, chopped into very small pieces ⓘ
- 2 stalks celery, finely chopped ⓘ
- 3 tablespoons green olives and black olives, chopped (good olives!)
- 3 cloves garlic, chopped ⓘ
- 12 green pepper, finely chopped ⓘ
- 1 tablespoon capers, please used salted capers,not the brine variety,this makes a big difference in flavor (I use more) ⓘ
- 1 pinch salt ⓘ
- 1 pinch black pepper ⓘ
- 4 tablespoons extra virgin olive oil ⓘ
- 34 ounces crushed tomatoes ⓘ
- hot pepper flakes (optional) ⓘ
Instructions
- Heat oil in large saute pan.
- Add celery, green peppers, olivers, capers, garlic and eggplant.
- Saute until tender.
- Add tomatoes, salt, pepper and hot pepper (if using).
- Cook for 15 minutes.
- Toss with cooked pasta and serve.
- Note that this pasta dish is not one that should have grated cheese!
- Enjoy!
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).