Vegan Caponata Pasta | Quick Recipe | Veggies
A quick and easy recipe for a pasta á la Caponata, that comes with lots of eggplant and Mediterranean vegetables. Satisfying, healthy and perfect in summer!
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Cooking tools:
- Kitchen scale
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Pan
- Whisk
- Wooden spoon
- Colander
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 250 g (9 oz) whole grain rice spaghetti (e.g. from Naturata)
- 1 eggplant
- 1 zucchini
- 2 tomatoes
- 1 red bell pepper
- 2 onions
- 2 garlic cloves
- 10 g (0.33 oz) fresh oregano
- 10 g (0.33 oz) fresh basil
- 50 g (1.75 oz) olives (pitted)
- 50 g (1.75 oz) tomato paste
- 200 g (7 oz) strained tomatoes (e.g. from Naturata)
- 25 g (2 tbsp) brown sugar
- 20 ml (1.5 tbsp) water
- 75 ml (0.33 cup) white wine vinegar (e.g. from Naturata)
- olive oil (highly heatable)
- salt
- pepper
- 100 g (3.5 oz) almonds
- vegan Parmesan cheese
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