Caponata Linguine
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Caponata Linguine calories by ingredient
Introduction
Hearty pasta sauce features eggplant matched with the bod flvors of capers, olives and balsamic vinegar. Make a day ahead if you can, as the flavors will be even better the next day. Hearty pasta sauce features eggplant matched with the bod flvors of capers, olives and balsamic vinegar. Make a day ahead if you can, as the flavors will be even better the next day.Number of Servings: 8
Ingredients
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1 Large Eggplant, diced
1 tablespoon Sea Salt
2 Tablespoons Sunflower Seeds
1/4 cup Olive Oil
1 Red Bell Pepper
3-5 Garlic cloves, minced
1 Yellow Onion
3 Celery Stocks diced
1 28oz can diced tomatoes
2 Tablespoons Brown Sugar
3 Tablespoons Balsamic Vinegar
1/4 cup Capers (drained)
1/2 cup Black Olives
16 oz. fresh or dried linguine, cooked
1/4 cup fresh basil, chopped (optional)
Directions
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.