Caponata Siciliana Recipe
A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italia
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Tongs
- Serving bowl
- Plate
- Skillet
- Paper towel
Ingredients
- 1 lb eggplant, cut into 3/4-inch chunks (peeled)
- 2 -3 finely chopped garlic cloves
- 5 1/2 tablespoons top quality extra virgin olive oil
- 8 -16 ounces penne pasta (measured dry)
- 1 small onion, chopped
- 1/2 bell pepper, chopped (any color)
- 1 large firm tomatoes, chopped
- 1/3 cup chopped green olives
- 3 tablespoons balsamic vinegar
- 1 -2 tablespoons chopped fresh flat-leaf Italian parsley
- 2 tablespoons tiny capers, rinsed
- 1 1/2 teaspoons dried basil (or fresh)
- fresh basil sprig, for garnish (optional)
- 2 tablespoons toasted pine nuts (optional)
- grated parmesan cheese, for sprinkling
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