Aubergine Caponata Spaghetti Recipe
Fancy a big-on-flavour, easy-on-the-waistband pasta dinner ready in under an hour? Us too! Try our Sicilian vegan caponata spaghetti with aubergines, capers and
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pan
- Pot
- Colander
- Measuring spoon
- Spoon
- Mug
- Serving bowl
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
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