Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 eggplant, cut into 2cm pieces
- 2tablespoons Woolworths extra virgin olive oil
- 1 small red onion, thinly sliced
- 1 celery stalk, thinly sliced
- 3 cloves garlic, thinly sliced
- 1teaspoons dried oregano
- 80grams parmesan, finely grated
- 800grams canned diced tomatoes
- 2tablespoons sultanas
- 1/3 cup pitted Kalamata olives, roughly chopped
- 1tablespoons red wine vinegar
- 350grams wholewheat penne rigate
- 1/4 bunch continental parsley, finely chopped
- 2teaspoons drained baby capers
Nutrition per serving
2410kJ / 578Cal
2410 Kilojoules or 578 Calories
28% of daily energy intake*
Protein
24.4grams
Fat
17.7grams
Carbs
82.8grams
Sugars
20.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this speedy penne caponata recipe in just 30 minutes, and enjoy a silky tomato and eggplant pasta sauce with punchy olives and capers.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Arrange eggplant on tray and drizzle with half of the oil, tossing to coat. Bake for 20 minutes or until light golden and tender.
Step 2 of 4
Meanwhile, heat remaining oil in a large, deep frying pan over medium heat. Cook onion and celery for 10 minutes, stirring, or until softened. Add garlic, oregano, half of the parmesan, tomatoes, sultanas and 1/2 cup water, then bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 8 minutes or until mixture has thickened slightly. Stir in eggplant, olives and vinegar.
Step 3 of 4
Meanwhile, cook penne in a saucepan of boiling water according to packet instructions. Drain.
Step 4 of 4
Add penne to caponata and toss well to combine. Divide pasta mixture among bowls. Serve scattered with parsley, capers and remaining parmesan.
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