Spaghetti Caponata
Spaghetti Caponata



  • 2 eggplants, cut into 3cm cubes
  • 4 tsp veg oil
  • ½ red onion, sliced
  • 2 celery stalks, sliced
  • 2 sliced garlic cloves
  • 1 tsp dried oregano
  • 400g tin of chopped tomatoes
  • a small handful of raisins
  • 1 tsp capers, drained
  • a handful of chopped kalamata olives
  • 2 tbsp red wine vinegar
  • 300g wholewheat spaghetti or similar
  • a small handful of chopped parsley
  • Preheat the oven to 220C. Toss the eggplant with 2 tsp of oil and some seasoning and roast for 20 mins to soften. Meanwhile, cook the red onion and celery in the remaining oil with some seasoning for 10 mins, then stir in the garlic and oregano and cook for a minute more. Add the tomatoes and 100ml of water, then add the roast eggplant and simmer for 15 mins. Stir in the capers, olives, vinegar and raisins, season to taste and keep on a gentle simmer.
  • Meanwhile, cook the spaghetti until al dente in boiling salted water. Drain and reserve a cup of the cooking water, then tip the pasta into the caponata mix and add a splash of the water to loosen. Stir well, and serve immediately.
50 mins
4 serving

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