Try this caponata pasta, then check out our Sicilian caponata recipe, Sicilian pasta with cauliflower, penne arrabbiata and plenty more easy spaghetti recipes.

For more meat-free options, check out our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.


  • 2 aubergines, cut into 3cm cubes
  • 4 tsp vegetable oil
  • ½ red onion, sliced
  • 2 sticks celery, sliced
  • 2 cloves garlic, sliced
  • 1 tsp dried oregano
  • 400g tin chopped tomatoes
  • a small handful raisins
  • 1 tsp capers
  • a handful kalamata olives, pitted and chopped
  • 2 tbsp (use one suitable for vegans, such as Aspall) red wine vinegar
  • 300g wholewheat spaghetti
  • a small bunch flat-leaf parsley, chopped


  • 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.

Discover more of our veggie pasta recipes...

Green linguine recipe

Also check out more of the best aubergine recipes

Fish-fragrant aubergines

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