Aubergine Caponata Spaghetti Recipe | olivemagazine

Ingredients

• 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