Caponata spaghetti
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 auberginescut into 3cm cubes
- 4 tsp vegetable oil
- ½ red onionsliced
- 2 sticks celerysliced
- 2 cloves garlicsliced
- 1 tsp dried oregano
- 400g tin chopped tomatoes
- a small handful raisins
- 1 tsp capers
- a handful kalamata olivespitted and chopped
- 2 tbsp (use one suitable for vegans, such as Aspall) red wine vinegar
- 300g wholewheat spaghetti
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal387low
- fat6.6g
- saturates0.8g
- carbs60.8g
- sugars13.1g
- fibre14.7g
- protein13.6g
- salt0.3g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Toss the aubergine with 2 tsp of oil and a little seasoning, and tip onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.
step 2
Meanwhile, heat the remaining oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and a little caramelised. Add the garlic and oregano, and cook for a minute before adding the tomatoes and 100ml of water. Tip in the roasted aubergine and simmer for 15 minutes until the sauce has thickened and the aubergine is very soft. Add the raisins, capers, olives and red wine vinegar, and season. Keep on a low heat.
step 3
Cook the pasta following pack instructions, then drain, reserving a mug of the cooking water. Tip the pasta into the caponata with the parsley, adding a splash of the cooking water to loosen a little. Stir well, then serve.
