Try this caponata spaghetti, then check out our spaghetti bolognese, spaghetti and meatballs, spaghetti 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.
Ingredients
- aubergines 2, cut into 3cm cubes
- vegetable oil 4 tsp
- red onion ½, sliced
- celery 2 sticks, sliced
- garlic 2 cloves, sliced
- dried oregano 1 tsp
- chopped tomatoes 400g tin
- raisins a small handful
- capers 1 tsp
- kalamata olives a handful, pitted and chopped
- red wine vinegar 2 tbsp (use one suitable for vegans, such as Aspall)
- wholewheat spaghetti 300g
- flat-leaf parsley a small bunch, chopped
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 387
- Fat 6.6g
- Saturates 0.8g
- Carbs 60.8g
- Sugars 13.1g
- Fibre 14.7g
- Protein 13.6g
- Salt 0.3g
