Caponata Linguine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Large Eggplant, diced1 tablespoon Sea Salt2 Tablespoons Sunflower Seeds1/4 cup Olive Oil1 Red Bell Pepper3-5 Garlic cloves, minced1 Yellow Onion3 Celery Stocks diced1 28oz can diced tomatoes2 Tablespoons Brown Sugar3 Tablespoons Balsamic Vinegar1/4 cup Capers (drained)1/2 cup Black Olives16 oz. fresh or dried linguine, cooked1/4 cup fresh basil, chopped (optional)
Place eggplant in a colander and mix with sea salt. Weight egglant down with a few plates and let eggplant drain in sink for about 30 minutes.
Meanwhile toast sunflower seeds in a dry skillet over medium heat until they turn golden brown, about 2 minutes. Set aside.
When eggplant is drained, use a towel to pat it dry. In a large skillet over medium heat, add olive oil and saute eggplant until golden brown (about 12 to 15 minutes). Remove from heat with a slotted spoon and set aside. In the same skillet, saute peppers until soft, about 5 minutes and set aside with eggplant. Add garlic, onion, celery to the skillet and saute covered until onion is golden. 10-15 minutes. Add tomatoes and stir. Cover and cook 10 minutes more.
In a small pot over medium heat, mix together sugar, vinegar and capers. Simmer for 2 minutes. Remove from heat.
Add eggplant, peppers, olives and sunflower seeds to the large skillet and pour sugar-vinegar sauce over vegetables. Mix well and simmer, covered for about 10 minutes. Remove from heat and taste, adjusting seasonings, if needed.
Cook pasta according to package directions, drain, and mix caponata into pasta and serve.
Serving Size: 8 12oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRY28269.
Meanwhile toast sunflower seeds in a dry skillet over medium heat until they turn golden brown, about 2 minutes. Set aside.
When eggplant is drained, use a towel to pat it dry. In a large skillet over medium heat, add olive oil and saute eggplant until golden brown (about 12 to 15 minutes). Remove from heat with a slotted spoon and set aside. In the same skillet, saute peppers until soft, about 5 minutes and set aside with eggplant. Add garlic, onion, celery to the skillet and saute covered until onion is golden. 10-15 minutes. Add tomatoes and stir. Cover and cook 10 minutes more.
In a small pot over medium heat, mix together sugar, vinegar and capers. Simmer for 2 minutes. Remove from heat.
Add eggplant, peppers, olives and sunflower seeds to the large skillet and pour sugar-vinegar sauce over vegetables. Mix well and simmer, covered for about 10 minutes. Remove from heat and taste, adjusting seasonings, if needed.
Cook pasta according to package directions, drain, and mix caponata into pasta and serve.
Serving Size: 8 12oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRY28269.
Nutritional Info Amount Per Serving
- Calories: 352.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,296.2 mg
- Total Carbs: 61.5 g
- Dietary Fiber: 7.0 g
- Protein: 9.7 g
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