Summer caponata pasta

Recipe: Summer Caponata Pasta


  • 1 tbs olive oil
  • 1 onion, roughly chopped
  • 4 baby eggplants, halved lengthways, cut into 1.5cm pieces
  • 400g can whole peeled tomatoes, drained
  • 1/2 cup pitted green olives, halved
  • 2 celery stalks, cut into 1.5cm pieces
  • 200g green beans, halved on the diagonal
  • 1/2 cup raisins
  • 2 tbs balsamic vinegar
  • 400g gluten-free rice fettuccine
  • Small basil leaves, to garnish


  1. Heat the olive oil in a large deep saucepan over medium heat. Add the onion and eggplant and cook, stirring occasionally for about 7 minutes or until softened.
  2. Add the drained tomatoes and olives, breaking up tomatoes with the back of a wooden spoon. Cook for 5 minutes.
  3. Add the celery and green beans and cook, covered, for 3 minutes or until bright green and still crunchy. Stir in raisins and vinegar.
  4. Meanwhile, cook pasta in a large pan of boiling water according to packet instructions. Drain and toss through caponata. Serve garnished with basil.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)